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 it’s 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?
I like boulevardiers fine as well, but have had the same experience of upping the whiskey (rye usually at my house) in relation to the Campari and vermouth. The problem is that then I can’t figure out why I’m not just drinking a manhattan.