A savory, smoky take on the Boulevardier from Zac Overman of Seattle’s L’Oursin The bittersweet radicchio syrup (with grapefruit peel and rosemary added) mimics the flavor profile of Cynar and counterbalances the smoke and toffee notes from the Scotch while the bit of orange adds a small citrus counterpoint and enhances the aroma 1.25 oz Blended Scotch (Great King St, Monkey Shoulder, etc) .5 oz Islay Scotch (Laphroaig 10 yr is a great option for adding smoke to drinks, but feel free to pick your favorite) .75 oz Radicchio Syrup* .5 oz Fresh Orange Juice, strained Stir with ice and strain into a double rocks glass with a large ice cube. Garnish with an orange twist *Mix 1/4 cup granulated sugar with 1/2 cup water, stir until dissolved. Add about 1 cup of chopped radicchio (about half a head) and simmer 20 minutes on low heat. Add 2 grapefruit twists and 5-10 fresh rosemary leaves, simmer 5 more minutes. Let cool 10 minutes and then strain, pressing on solids to expel all syrup, store in refrigerator