The recipe calls for Bourbon, but increasingly I swap corn for rye in pursuit of a spicier mouthfeel. I’ve also made the drink with the red dipped Maker’s Mark, and while good, the rye wins in the end, at least for me.
Harry McElhone, who wrote it up in Barflies and Cocktails, was meant to have invented it for Ernest Hemingway, presumably while he was in Paris after visiting Spain to fire a couple of potshots at the forces of General Franco. I like to picture him blustering down the streets of the City of Lights, well stoked by a number of these.
- 45mls bourbon (or rye)
- 30mls Campari
- 30mls sweet vermouth
Stir with cracked ice & strain into a chilled cocktail glass. Garnish with a cherry, or a lemon twist, or an orange slice.