Boulevardier (with Byrrh)

I've seen this called a Byrrh-vardier. That's dumb. You're just using a different fortified wine for 1/3 or the drink. Byrrh (pronounced like beer) is different. It's richer than your standard sweet vermouth and can stand on its own as an aperitif. I really like a Boulevardier -- it's refreshingly astringent. The Campari it normally calls for complements the rye, and you end up with a spicy, citrusy summer (but also winter) drink. 

I'm all evens on my Negroni-style drinks 1 to 1 to 1.

1.75oz rye -I used High West.

1.75oz citrus bitter -Most recipes call for Campari, I used Luxardo Bitter here.

1.75oz Byrrh

2 dashes Boston Bittahs -Using orange bitter is also acceptable.

Build the drink in a rocks glass. Garnish with a flamed orange peel if you're feeling fancy.