Were it not for the Internet, my guess is that only the most devoted barfly would know about the Boulevardier. It's not in any of my cocktail books, not the standard-bearing The Standard Bartender's Guide, my Madmen-era dad's paperback. I only heard about it from a reader of this blog (with links below). And an email this week pushed me into a tasting, happily! I love how various flavoring components (bitters, vermouths) become different cocktails when you change the spirit. How the Manhattan becomes a Rob Roy when you change the bourbon to scotch (as opposed to a lame-sounding "Scotch Manhattan"), or how a Martini becomes a ... um, never mind about that #lostcause (Paulius, can we hope for Darwinian selection here?). I love the elasticity of a ...
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