Originally Posted by cocostella
Ordering it, plus some other things once I find that 25% off coupon I have laying around somewhere. Thanks Pio.
For the Boulevardier, lately I've been using the Northern Harvest Rye and Cinzanno. 2:1:1 is the way.
Hmm. Not sure Cinzano is the way here. And just to make sure, you are using Campari for Negronis and Boulevardiers, not Aperol, right (I'm referring to the--I hope--mixup in your last post)?
I feel like the vermouth for Boulevardiers needs to pack (much) more punch than for Negronis. Rye, or a potent bourbon, needs a strong couterpart. 2:1:1 already works for dimming down the sweetness, but a light and fruity vermouth that might work in a Negroni will quickly lose its face in a Boulevardier--and even throw the whole drink off balance. That's also why I much prefer a Punt e Mes in a Boulevardier than in a Negroni.
Also, I suck at describing complex profiles, but I can tell you that Yoichi 10 is super briny/iodine-y/salty. I don't think I've noticed it being this extreme before. Then again, I'm pretty drunk.