This variation on a classic Boulevardier cocktail was developed by Vancouver’s Homer Street Café and Bar. My recipe is a slightly simplified version of the original.
1.5 oz Canadian Club Rye Whiskey
.75 oz Campari
.75 oz Noilly Prat Ambre
.5 oz Cynar
Rub the inside of a chilled cocktail glass with the oil from a lemon peel. Stir all ingredients with ice and strain into your cocktail glass. Garnish with a twist of fresh lemon to finish.