This cocktail is the Negroni's long-lost, whiskey-based cousin. It was named after a 1920s magazine for expats living in Paris that was run by socialite Erskine Gwynne. Spirits columnist Jason Wilson recommends using a bourbon that's on the spicier side, such as Buffalo Trace, Four Roses or Russell's Reserve.
- 1 1/2 ounces bourbon
- 1 ounce sweet vermouth
- 1 ounce Campari
- Twist of lemon peel, for garnish
Fill a mixing glass halfway with ice. Add the bourbon, sweet vermouth and Campari. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of lemon peel.
Adapted from "Barflies and Cocktails," by Harry McElhone (1927; reissued 2008, Mud Puddle Books).
Tested by Michael Taylor.
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