The Boulevardier is one of those classics that nobody can seem to agree on how to serve. Is it up or on the rocks? Is it with a cherry or a twist? If it's with a twist, is it lemon or is it orange?I have personally been serving it up with a cherry for years now. My recipe is:1.5 bourbon / 1 campari / 1 sw vermouthI like to conceptualize the drink as a manhattan with the campari standing in as the bitter, instead of a negroni with bourbon (the boulevardier came first btw), and so I serve it like I would a manhattan to help communicate that idea. Dale DeGroff however, would argue that it is mixologically similar to a negroni, so therefore it should be served on the rocks with orange zest.What do y'all think?
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