Happy Friday, all. Reposting this cocktail as I’ve been ordering it recently and enjoying it immensely. It remains a perfect cocktail for a chilly spring evening. 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 solid cocktail, how the addition of apple brandy turns a Clover Club into a Pink Lady. Here, one of my favorite cocktails, the Negroni, becomes a Boulevardier when bourbon replaces the gin. A couple of recent essays (Tmagblog, Imbibe) have wondered why this cocktail isn’t Read On »