Seagrass Boulevardier
- 1.5 oz Barrell Seagrass Rye
- 0.75 oz Sweet Vermouth
- 0.75 oz Campari
Combine all ingredients in a mixing glass filled with ice. Stir until chilled and strain into a rocks glass over a large ice cube. Garnish with an orange peel.
Serve in a glencairn glass










