Balsamic Bliss in a Boulevardier

The Boulevardier is a kind of kissing cousin to both the Negroni and the Manhattan. It was named after a 1920’s Parisian magazine for American ex-pats, the editor of which, a Mr. Erskine Gwynne, was the creator of the drink. It's fantastic in theory, but the classic formula of equal parts whiskey, Campari, and sweet vermouth comes off just a bit out of harmony, very... almost good. Our version has been tweaked enough that we think it’s just as toothsome in reality as the original concept has always seemed to us. Boulevardiers these days usually lean a little more toward their base spirit than a traditional Negroni does, and this version takes that tendency to its limit, dialing up the rye (which we prefer to Bourbon) to a full two ounces, and cutting back the bitter and vermouth a bit as well. Adding a few dashes of spiced chocolate bitters gives it the final touch, playing against rye grain's spice and the orange notes of the Martini Bitter beautifully. A most wintry drink to gird your heart in the colder months.