Sous Vide Boulevardier

Adapted by
January 2013
Yield: 1 cocktail


1¼ ounces Jim Beam black bourbon
1¼ ounces Carpano Antica sweet vermouth
1¼ ounces Campari
Jack Daniel’s barrel wood chips
orange peel


Add the bourbon, vermouth, Campari, and barrel wood chips to a vacuum bag and seal. Put in a water bath of an immersion circulator set to 120°F and cook for 2 days. Once ready, stir over ice and strain into a coupe glass. Express an orange peel over the drink and discard.