Erskine Gwynne named the Boulevardier after his French literary magazine, so we titled our plum-accented variation after Lucky Peach!
- 1 kumquat
- 1/2 t plum sauce
- 1 1/2 oz Bulleit rye whiskey
- 3/4 oz Campari
- 3/4 oz Dolin sweet vermouth
Muddle half a kumquat with plum sauce, then add whiskey, Campari, and vermouth. Stir with ice, then fine-strain into a chilled coupe.
Garnish with the remaining half kumquat on a cocktail pick.