Originally Posted by JBord

This is interesting...made with port wine and "bitter liqueur". I like boulevardiers and am happy to see them showing up on cocktail menus more often lately. But when I make them at home, with the classic ingredients, I go light on the Campari and add a little extra bourbon. Otherwise its just too bitter. I'm guessing the port wine solves that problem here, and am curious what the bitter is. Was this a sweeter drink?