The drink is not explosive or dangerous, unless you have too many of them. It is a tribute to Joe Louis, the late American heavyweight boxer. Known as the Brown Bomber, Louis was the reigning champion for 140 consecutive months in the 1930s and 1940s, and he had 23 knockouts in 27 title fights. Talk about staggering numbers (literally, if you were in the ring with him). Jim Meehan at PDT in New York City created the Brown Bomber, and this is my variation on the recipe on the Whiskey Writes website.
2 ounces bourbon
.75 ounces dry vermouth
.5 ounces Averna or Campari
Most versions of the Brown Bomber call for bourbon or rye, Lillet Blanc (a French aperitif), and Suze (a Swiss gentian root liqueur). I substituted dry vermouth for the Lillet Blanc, and Averna or Campari for the Suze, because I prefer those liquors. If you use Campari instead of Averna, the resulting cocktail will be more bitter.
The Brown Bomber isn't far removed from a Boulevardier in that both cocktails have a whiskey base, include vermouth, and contain an amaro such as Campari. Similarly, the combination of whiskey and dry vermouth is reminiscent of a Scofflaw, so if you like one you'll probably like the other.
If you want a boxing relating drink that's sweeter but just as strong, try my pugilecello. The Brown Bomber isn't sweet. But like its namesake, it is powerful and classy.