Made it with Bourbon (I don't know why, except that I was a bit tired), but it was sensational, and it will probably be even better with Rye. Complex, sophisticated, delicious, and incredibly boozy - this is what I imagined cocktails were supposed to be all about!

Lovely cocktail packing quite a punch. Quite heavy bodied so for me benefits from a long stir to provide a little extra dilution.

Agreed. I think I prefer it built up.

Where has this cocktail been all my life? Absolutely delicious. Definitely one of my top 10.

Agreed!

Wasn't sure if I would like this as I am not really a big fan of vermouth as a major flavour. I was pleasantly surprised. Both ingredients work well together. We did stir (although I do like all my martinis shaken).
The key to this is very good ingredients. This is no time for the nasty, cheap stuff.

Nasty, cheap stuff? Unthinkable! But what stylee of gin works best here?

Inspired by your version of the Queen Mother, I have taken to adding 10 ml. of brown rum, which seems to work rather well.

This is delicious, and I am surprised it has not received a higher rating.

While not the way it is made at the Carousel Bar in the Hotel Monteleone, we adjusted the recipe to be 1 oz of the rye and cognac. This helped lessen the sweetness of the final cocktail.
Did serve over large ice as in the Carousel Bar as the melting ice does change the dynamics of the flavours as you drink the cocktail.

Thank you. That is worth bearing in mind, since at this moment I am enjoying mine in a Nick & Nora (naughty but nice).

I was not really expecting to like this, but curiosity got the better of me, and I had a wonderful surprise. This makes for a marvellous digestif. Thank you!

I cannot imagine why I only gave this 4½ stars. Bulleit, Cocchi and Campari, with the addition of 10 ml. Cherry Brandy (Bold London Spirit and Dutch syrup at a ratio of 3:1) and a few drops of Orange Bitters, all go down a real treat at this time of the year, especially in a Nick & Nora.

Loved this 4/3/2 ratio. It definitely brings the Boulevardier into Negroni territory. Made mine with Jonnie Walker Black, Cocchi Storico, Campari. After a few sips added a spoon of Ardbeg and a dash of Regan's Orange bitters with with good results. Maybe a half a dash of the bitters would suffice.

Yes, half a dash seems to work perfectly, and Cocchi will probably work much better than Lustau here. When I get it right, this will be one of my top favourites, but it is just bit like handling an oversensitive thoroughbred!

Real good! Fernet works better with cognac than with whisky IMO. Next time I’m going to try upping the cognac to 2oz and cutting the maple in half to dry it out a bit.

I had had a similar thought, and it does work very well, but it is less comforting on a dark autumn evening, and seems a trifle less self-indulgent.

Amazing! I am not sure that I like either F.B. or Angostura very much, but together they are magical, and go so well with the cognac. An instant favourite. Is it heretical to serve it in a Nick & Nora?

A classic!

I’m trying to finish up my open vermouth before attempting Dry January, and made a variant of this with Amaro Montenegro instead of Campari that was also lovely; less bitter than the original, with the complexity of the vermouth really shining through to complement the floral notes form the Montenegro. I’ll call it the Bologna - Torino (Bo-To) for now :)

And very good it is, too! Thank you.

This is delightful and perfect for an aperitif. Herbal flavours combined with the cognac allows for a fragrant and dry cocktail. Went perfectly with a strong cheese (we used Red Leicester) and vegetables. On my favourites.

Cheese seems like a very good idea. This one needs exploring further.

Upping Scotch a bit, using Lillet rouge as the Vermouth and replacing Absinthe with Kirschwasser gave a perfect drink.

Thank you for that suggestion. Yes, the Kirsch does work very well in the absence of Absinthe, as does a ratio of 40:30:10 with Punt e Mes.

Worth a try, but I think you are better off with a Manhattan Sweet.

A year later I am much more enthusiastic, but the Rye Boulevardier is even better.

Worth a try, but I think you are better off with a Manhattan Sweet.

Now I am not so sure: when you are in the right mood, and hit on the right ingredients, this really is very good indeed.

Even better with 1/2 oz. soda water. This is my favourite nightcap, and it tastes particularly good just after you have cleaned your teeth - something to do with the peppermint, perhaps?

Inspired by a trip to Revolution I add 1/2 shot of cherry brandy, which really balances the drink for me.

Yes, it really does. Clever!

When I looked at the ingredients, I had some misgivings, but this is absolutely delicious - so much more than the sum of its parts. Now I can view both death and taxes in a much more positive light!

Only had bourbon, and a poor one at that. The result was delicious!

Had the right ingredients this time. This was just what the doctor ordered for a cold January evening. It almost makes the English winter bearable. I must try it against a Sweet Manhattan.

Had to make do with Tanqueray, but still very good indeed. One would never be able to guess the ingredients, which turn into something else. Extraordinary!

This is wonderful! I do not understand why it has such a low rating (I almost gave it 5+). Noilly Prat (like Campari) seems to have the ability to transform whatever it comes into contact with. This has got to be the best substitute for a Wet Martini during the winter months.