jartippersean

My ratios are 2 parts scotch (JW Black works well), 1 part Cocchi sweet vermouth and 1/2 part D.O.M. But last week I absentmindedly grabbed the Drambuie instead. Didn't realize my error until well after finishing what was a delicious cocktail. I guess next time I'll just reach into the cabinet with my eyes closed ...

I really enjoy the Boulevardier so this recipe caught my eye. I used Bulleit bourbon, Blackwell's and Campari. I slightly oversalted (1 teaspoon solution). To remedy, I added a drizzle more water and rum. That calmed things down but, however palatable, this doesn't significantly improve on a Boulevardier. But ... I learned about saline and about water and I now have more decent rum in my cabinet so I'm looking on the upside.