Tingala Boulevardier
1¼ oz. Rye whiskey
¾ oz. TINGALA
½ oz. Campari liqueur
½ oz. sweet vermouth
Combine all ingredients in a rocks glass filled with a single large ice cube. Stir. Garnish with an orange twist. Serve.
The classic version was first stirred for the publisher of the 1920’s French magazine “Boulevardier.”
