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A rather large straight up Manhattan with Basil Hayden’s.

Ethiopian -inspired cocktail.
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Yum

Whisky from an off-beat brand with a splash of mineral water.

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Not going to lie, kind of got drawn in by the shiny gold label. But no complaints with the end result!

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My first boulevardier. A nice autumn aperitif.

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Ending a nice overnight to ORD with the Knob Creek Old Fashioned aboard ORD-MCI.

BA Flounge espresso martini. Not bad.
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Bourbon Bee: Four Roses bourbon, Aperol, Honey Syrup, Fresh Lemon Juice, Pineapple Juice, Bitters.

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?

Yes, definitely less bitter than the campari + vermouth drinks that I'm more familiar with.

This was sweet and "warming". I'd buy it again for fall / winter.

After a tasty Yemini dinner and with about a half hour to kill before heading to Japan Town to celebrate a friend's birthday, this place was right around the corner from the restaurant. This is one of the diviest bars in the City, where all walks of life (except maybe high society) are welcome, especially the trans community. And sometimes one wants a cheap strong drink. So we stopped for one before the Waymo ride. Out of there for $13.50 plus a nice tip, and well amused listening to the ongoings. There must have been 2+ full shots of vodka in my glass before the afterthought "splash" of soda.
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So trashy. Yay. But a half hour was plenty.

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.

Manhattan made w/ Peerless Rye to help soothe the ouchy muscles and back from yesterday’s Gladiator Polo (aka Arena) on a rather wet afternoon (you can’t see but I added extra Woodford Reserve Cherries to the particular Manhattan hence the slightly redder hue)
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A classic Martini made with Plymouth Gin which makes a wonderfully smooth Martini when paired with my go to Dry Vermouth - Noilly Prat)
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How many stuffed olives are in that Martini?

My usual three olives, similar to when I make a Manhattan, three cherries.