Café Boulevardier

I can see how the rye might get lost for some, but I used Bulleit Rye (high rye) and St George Nola (which I think is on the dry side) and I thought it was decently balanced. next time I'll try a 2:1:1 ratio though since coffee did dominate a little bit

Similar to a couple of other comments the Rye got a bit lost. My coffee liqueur (from Manchester’s Mouse Kingdom) was too robust so I needed an extra 15ml of Rye and 10 of Montenegro to balance things out. Still, having said all that it’s a fine drink.

We, too, tried the (crushed) cardamom pod gambit, but I was unable to detect much if any cardamom flavor or nose in the glass. Guess they have to steep for awhile. The unknown creator of this drink had a real sweet tooth, and when you find, as C. Berggren did, that the *rye* is getting lost in your cocktail it suggests something needs to change. Accordingly, I cut the coffee liqueur (Mr. Black) in half for more traditional 2:1:1 Boulevardier proportions, and this gave good balance between the 3 ingredients. Nice riff inspired by an old classic; where was it unearthed? Montenegro was good but have to try it with Averna or similar.

We had no Cardamom bitters so just added a couple of pods to the stirring glass. We also went with Ramazzotti for the amaro...Montenegro is just too shy for us most of the time. It's a pleasant cocktail.

I used 1.5 ounces of Rye and 1/2 of Coffee liqueur. And I didn’t have Montenegro so I used Averna.
Is it a lot different than the original recipe?
I don’t know, but it is tasty.

This is certainly straddling the line of being a Boulevardier but it's delicious nonetheless. The coffee and Montenegro was an unexpected hit. The florals go with the coffee and chocolate real nice. The rye gets a bit lost but it lends some backbone to everything. This is a cocktail where I think replacing the rye with blended scotch could work, or at least be an interesting variety.