I do 2:1:1, I also use an 100 proof (old grand dad), Cocchi di torino and add 3 dashes of Regan's, then express orange peel. I find the bitters bring it perfectly into balance. Cheers!
I’m team 2/1/1 all the way. Dolin is my favorite sweet vermouth to use because it isn’t as overpowering as something like punt e mes. My secret ingredient is 2 dashes each of chocolate and orange bitters.
This drink is probably the one I’ve made for myself the most and have tested various combinations and definitely 2:1:1 is my preference. I like your choice of bourbon & vermouth, I like it with rye too (a Rittenhouse works amazingly well with Punt e Mes) but my all time favourite combo is Woodford Reserve and Punt e Mes, there’s this oaky note in it that makes for my “that hits the spot” Boulevardier. Love the new background, very rustic and all the best with the move to Europe!!
Definitely team 2:1:1, but I tend to use higher proof in this cocktail, as I do with traditional Negronis. Russell’s reserve single barrel at 110 proof think is in that Goldilocks zone to maintaining the same ratio. Congrats on the move, can’t wait for more.
@@TrufflesOnTheRocks russell's reserve Single barrels are probably hard to find over seas, but it is a wild turkey product. so it is rich in baking spices, and oak so it cuts down on the sweetness.
@@jakerouse2328 The older batches of rare breed are around 112, and i think the the newer batches are around 116? I personally like the higher proof, but it isn't for everyone. I personally think the drink is too sweet even at 2:1:1, and the higher proof and spice from wild turkey cuts that down. If you try rare breed and you think its too hot reduce the pour or remember that proper dilution can be your friend. Honestly, Wild turkey 101 is cheaper and a great option, and if you think its too hot.
I tried is with a mexican whisky mostly made out of corn, aged 3 years on american oak with a finish of 6 months of cabernet sauvignon from Guadalupe Valley and California Port and oh my God it was delicious
Always the 2:1:1. I actually also love to make 2:1:0.75 for others, to lessen the Campari slightly. Super balanced, and great for those who aren’t as addicted to Campari’s bitter signature
3:00 considering the written sources you could argue, that the Negroni is a riff on the Boulevardier. As you've mentioned the first written-down recipe for the Boulevardier is from 1927, where as you the first recipe of the Negroni is from 1939 (mentioned as Negrone).
I read that the Negroni, even if first mentioned in a book was after the first written mention of the Boulevardier, it was first made before. In 1919 I think
@@TrufflesOnTheRocks Yeah that was a letter from the bartender that created the Negroni, where he mentions, that the Duke drunk more than 20 Negroni a day, but without listing the ingredients (considering the amount of Negroni the Duke was supposed to drink it seems that the Negroni mentioned in this letter is more like an Americano with some dashes of Gin and with a total drink volume of about 3cl). There is also an Italian newspaper article from 1909, where the author talks about the American way of mixing Gin or Whiskey with Campari and sweet Vermouth. That is also quite interesting since Campari was available in the US from about 1904 on.
I'm much more bourbon heavy and lighten up the Campari using aperol instead. I will use 2 oz bourbon,. 5 oz aperol, .5 oz vermouth. Appeals more to the typical noncampari drinker. Decreases sweetness.
Since you ask, it looks like I don't belong on either team. I make the Negroni using 3 parts gin and 2 parts each of Campari and sweet vermouth, and I use the same 3:2:2 ratio for the Boulevardier.
I have a sweet tooth so this drink took 3 different occasions for me to actually want to make it. I do 1.5 oz bourbon 1.5 oz sweet vermouth and .75 oz of campari and instead of lemon I add a bar spoon of cherry syrup with a cherry from my homemade Luxardo cherries
I split the difference. 1.5 oz Rye / 1 oz vermouth / 1 oz Campari. And my friend gave me an oak cask that had two batches of negroni in it. But now that it's drained I'm going to do something different with it. Probably with Creme de Cassis.
I'm on team 1:1:1 for the standard Gin based Negroni, but for the Boulevardier I'm firmly planted in 2:1:1 territory... but Bourbon is also my preferred spirit of choice. Cheers!
Great video.. I usually drink the classic but thought I’d try the mod 2 1 1 but with Woodford Rye. Rye balanced the sweet quite nicely.. My new go-to ratio! Thanks..
@@TrufflesOnTheRocks Bitterness can be controlled with the addition of salt. At my bar, I always have a dropper of saline solution (20%) that I can add to things like negronis. There is a beautiful dark orange flavor in both Campari and Punt E Mes that is accented with the addition of a little salt that blends really well with Bourbon (think old fashion with orange peel).
Definitely 2:1:1! For the vermouth, I also like using Cocchi Americano instead - makes it a little less sweet and adds an additional botanical dimension.
@@TrufflesOnTheRocks my favourite way to do and drink is: 1½ oz of bourbon 1 oz of sweet vermouth 1 oz of Campari orange peel but now I try with lemmon peel
Campari is fine, but I really like something a bit more robust. Especially with rye, which I take over bourbon every time here. That extra bite really offsets the sweetness. There is a local amaro called Økar which is brilliant in a Boulevardier. If you ever get a chance to try it, highly recommend. The modern is more balanced, imo. The classic proportions can get a little cloying.
The only person I’ve ever known to call a boulevardier sweet 😂 I’m always for equal parts myself, but rye over bourbon all the way. Also the tiny barrels work amazing! Especially if you season them with some port first. Just need to keep a very close eye on them though, perfection and overoaking is the difference of a day, and the angels share is pretty hefty.
I'm two years late to the party, but I like the modern 2:1:1 ratio. I'm not a fan of Campari because of the pronounced sharpness. I prefer Cappelletti. Cheers!
2-1-1! I love this cocktail. 90% of the time on a big rock in a rocks glass, 10% up if I am feeling fancy. I vary the whiskey and vermouth, always Campari. I always use an orange twist. Usually bourbon (sometimes 100% rye), cocchi vermouth or dolin most of the time. Mostly in the fall and winter, probably 1-2 times a week. It is my go to, when not drinking old fashioned or trying something different, new or interesting (latest offerings from the boozy UA-cam channels ;)
Nex time I'll try rye and mix up with my usual rye old fashioned. What ryes do you like (my cocktail goto is Rittenhouse, but I usually have some others around to drink neat)?
I would not recommend it. If you don't like Campari, I'd say, stay away from cocktails that ask for some instead of using aperol instead. There are some exceptions but IMO, 99% of the time it doesn't work.
I'm definitely on the 2/1/1 side. I love it that way, but I almost won't drink one if it's made with equal parts. Equal parts is too sweet and hits me like cough syrup. Oddly, I love an equal parts equal parts Negroni.
I don't think you want to barrel age an already diluted cocktail, those small barrels don't do much in time, but can cheat by charring wood chips and adding them to the barrel as well. Tony Conigliaro's bottle oxidation maturing technique works better in that case tho. So you get oxidized flavoures instead of wood ... in that case if water sppeds up the oxidation of vermouth it should work even faster ... than one year.
I'm team 2-1. Normally 1.5oz Bourbon and .75oz Campari and Sweet vermouth. I find the 1-1 just doesn't work as well with Bourbon as it does Gin via Negroni
I feel like I'm taking crazy pills reading the comments and the hearing the notes on heavy sweetness deriving from the Punt e Mes. Punt e Mes is halfway to a Vino Amaro itself - the name refers to one part vermouth and half part bitter. I don't know, maybe I have a sweet tooth, but a traditional negroni feels pretty balanced with Cocchi or Carpano Antica. I feel like it would skew much more bitter with Punt e Mes - which, while delicious, I don't feel is always interchangeable in recipes that call for sweet vermouth due to it's bitterness factor. (Had Punt e Mes in a Green Point because the bartender conflated it with a Red Hook and it felt a bit off.) All Punt e Mes diatribe aside, I would be curious to see what would happen if we tried to split the difference and use a barrel proof bourbon in the 1:1:1 ratio. :)
@@TrufflesOnTheRocks also, I know it’s traditionally made with bourbon, but my favourite version is with Rittenhouse rye. We used to barrel age it in my bar for 5 weeks.
@@TrufflesOnTheRocks You asked for all the details. I should specify I vastly prefer Dolin Rouge vermouth, which as you noted has a mellower flavor profile that doesn't overpower the bourbon to my palate at this ratio.
Sweet vermouth and campari are super sweet . I prefer a dry Vermouth with whiskey and campari. Edit: I will use different types of whiskeys and vermouths. Not just US whiskeys.
How do you Boulevardier? I want to know everything ;) Cheers!
I do 2:1:1, I also use an 100 proof (old grand dad), Cocchi di torino and add 3 dashes of Regan's, then express orange peel. I find the bitters bring it perfectly into balance. Cheers!
Have you tried one with Bruto American? I find the rosemary a nice element.
Equal is great fo overproof or Cask strength Bourbon. But I also prefer Rye in the Boulevardier so....
1.1.1 and a smoked rosemary with cinnamon, and orange oils
I infuse Campari with Dark Choc for 4 days. Very delish Chocolate Boulevardier. Should be 2:1:1.!
I’m team 2/1/1 all the way. Dolin is my favorite sweet vermouth to use because it isn’t as overpowering as something like punt e mes. My secret ingredient is 2 dashes each of chocolate and orange bitters.
I like the idea of chocolate bitters!
I usually use rye with my Boulevardier, the flavor shines through a bit more than bourbon. Would you still recommend using the modern specs with rye?
And that's also why I picked that Bourbon. It has a high rye content in the mash bill. And yes absolutely, 2-1-1 with Rye as well for me. Cheers!
100% Rye?
We do 1.5 bourbon, 1 Campari, 1 sweet vermouth, its the best.. with an orange zest
Like that ratio. A nice middleground
This drink is probably the one I’ve made for myself the most and have tested various combinations and definitely 2:1:1 is my preference. I like your choice of bourbon & vermouth, I like it with rye too (a Rittenhouse works amazingly well with Punt e Mes) but my all time favourite combo is Woodford Reserve and Punt e Mes, there’s this oaky note in it that makes for my “that hits the spot” Boulevardier. Love the new background, very rustic and all the best with the move to Europe!!
Thanks! Only three vids there and then ... I don’t know 🤔
Definitely team 2:1:1, but I tend to use higher proof in this cocktail, as I do with traditional Negronis. Russell’s reserve single barrel at 110 proof think is in that Goldilocks zone to maintaining the same ratio. Congrats on the move, can’t wait for more.
Never had that Russell's reserve. I'll write it down for my next liquor store visit ;)
@@TrufflesOnTheRocks russell's reserve Single barrels are probably hard to find over seas, but it is a wild turkey product. so it is rich in baking spices, and oak so it cuts down on the sweetness.
@@mikec8213 so you think rare breed would work? that is one I my bourbons I have not tried, can’t get Russell’s reserve here in Ontario 🇨🇦…
@@jakerouse2328 The older batches of rare breed are around 112, and i think the the newer batches are around 116? I personally like the higher proof, but it isn't for everyone. I personally think the drink is too sweet even at 2:1:1, and the higher proof and spice from wild turkey cuts that down. If you try rare breed and you think its too hot reduce the pour or remember that proper dilution can be your friend. Honestly, Wild turkey 101 is cheaper and a great option, and if you think its too hot.
I tried is with a mexican whisky mostly made out of corn, aged 3 years on american oak with a finish of 6 months of cabernet sauvignon from Guadalupe Valley and California Port and oh my God it was delicious
Hum Port in there... that's interesting and it sounds good. Cheers!
The two -1-1 is definitely the way to go and balances out the drink so much better and you get a nicer burn sensation with the extra shot of bourbon
Always the 2:1:1. I actually also love to make 2:1:0.75 for others, to lessen the Campari slightly. Super balanced, and great for those who aren’t as addicted to Campari’s bitter signature
Amaro nonino works very well too as a replacement for campari. 2:1:1 of course!
In that same range, I love Montenegro in replacement of sweet vermouth in that style of cocktail. With Mezcal as the base spirit it’s... 😋
3:00 considering the written sources you could argue, that the Negroni is a riff on the Boulevardier. As you've mentioned the first written-down recipe for the Boulevardier is from 1927, where as you the first recipe of the Negroni is from 1939 (mentioned as Negrone).
I read that the Negroni, even if first mentioned in a book was after the first written mention of the Boulevardier, it was first made before. In 1919 I think
@@TrufflesOnTheRocks
Yeah that was a letter from the bartender that created the Negroni, where he mentions, that the Duke drunk more than 20 Negroni a day, but without listing the ingredients (considering the amount of Negroni the Duke was supposed to drink it seems that the Negroni mentioned in this letter is more like an Americano with some dashes of Gin and with a total drink volume of about 3cl).
There is also an Italian newspaper article from 1909, where the author talks about the American way of mixing Gin or Whiskey with Campari and sweet Vermouth. That is also quite interesting since Campari was available in the US from about 1904 on.
I usually do the 1:1:1 but use rittenhouse 100 proof rye in place of the bourbon. Less sweet, more spice from the rye.
I'm much more bourbon heavy and lighten up the Campari using aperol instead. I will use 2 oz bourbon,. 5 oz aperol, .5 oz vermouth. Appeals more to the typical noncampari drinker. Decreases sweetness.
Since you ask, it looks like I don't belong on either team. I make the Negroni using 3 parts gin and 2 parts each of Campari and sweet vermouth, and I use the same 3:2:2 ratio for the Boulevardier.
Seems like a lot are doing it that way. It seems like a nice middle ground
I prefer 3/2/2 ratio. It gives very smooth and balanced taste.
A very nice middleground 😉
I do equal parts and I love to express a big ruby grapefruit zest in my mixing glass before adding ice
That must bring a nice bitterness to counter balance the sweetness. Must try it
I love your English ! It’s so good
I have a sweet tooth so this drink took 3 different occasions for me to actually want to make it. I do 1.5 oz bourbon 1.5 oz sweet vermouth and .75 oz of campari and instead of lemon I add a bar spoon of cherry syrup with a cherry from my homemade Luxardo cherries
❤
I split the difference. 1.5 oz Rye / 1 oz vermouth / 1 oz Campari. And my friend gave me an oak cask that had two batches of negroni in it. But now that it's drained I'm going to do something different with it. Probably with Creme de Cassis.
That sounds cool!
I'm on team 1:1:1 for the standard Gin based Negroni, but for the Boulevardier I'm firmly planted in 2:1:1 territory... but Bourbon is also my preferred spirit of choice. Cheers!
Wow I have not actually had the Modern version, and I actually had a few of these last night. Gonna have to fix that this weekend!
Keep me posted on how you like that and which one is your favourite. Cheers!
Garnishing with 3 drops of sesame oil is a small magic twist.
Oh! That's the kind of attention to details I love!
That's interesting.
Great video.. I usually drink the classic but thought I’d try the mod 2 1 1 but with Woodford Rye. Rye balanced the sweet quite nicely.. My new go-to ratio! Thanks..
Oh I love Woodford Rye!!! Haven’t had in in a looong time. Awesome!
I can do the classic version if I had a little bit of salt, but if not, I prefer the 2:1:1 as well!
Hum! That's interesting. I should try that to see how it turns out
@@TrufflesOnTheRocks Bitterness can be controlled with the addition of salt. At my bar, I always have a dropper of saline solution (20%) that I can add to things like negronis. There is a beautiful dark orange flavor in both Campari and Punt E Mes that is accented with the addition of a little salt that blends really well with Bourbon (think old fashion with orange peel).
I use 45 ml Monkey Shoulder, 15 ml Carpano Antica Formula, 15 ml Punt e Mes, 15 ml Cynar in my so-called Boulevardier :)
I'll try that soon
Thank you a new subscriber….love your style
2/1/1 with a barspoon or two of coffee liquer like Mr Black - works with a classic Negroni, too!
I can't wait to get my first sip of Mr Black.
Excellent video, I was just getting curious about this drink!
Thanks! I'm glad you enjoyed it. Hope it will make you try it ;) Cheers!
Hy, can you make some tutorial to make clear coffee, I've been tried but not works
Haha, just made my first clarified cocktail yesterday using your method, and it was a Boulevardier!
Awesome! How did it turn out?
to each their own, but on the 2/1/1 side as well
1 bourbon, 3/4 cognac, 3/4 dolin v, 3/4 Campari, orange twist. No particular reason other than it’s good. I save rye for Manhattans!
No doubt 2:1:1. My favorite version is from 'The Long Island Bar' in Brooklyn.
Definitely 2:1:1! For the vermouth, I also like using Cocchi Americano instead - makes it a little less sweet and adds an additional botanical dimension.
Cocchi Di Torino is probably my favourite vermouth of all time
Boulevardier is the King of drinks!!!!!!!
and how do you like it?
@@TrufflesOnTheRocks my favourite way to do and drink is:
1½ oz of bourbon
1 oz of sweet vermouth
1 oz of Campari
orange peel
but now I try with lemmon peel
@@buteconomia2995 that’s legit! Give it a try with the lemon, for me it’s a game changer
@@TrufflesOnTheRocks i'll try tonight and come back to tell you my experience
@@TrufflesOnTheRocks do you tryed with cinnamon blend?? It's awesome too
Campari is fine, but I really like something a bit more robust. Especially with rye, which I take over bourbon every time here. That extra bite really offsets the sweetness.
There is a local amaro called Økar which is brilliant in a Boulevardier. If you ever get a chance to try it, highly recommend.
The modern is more balanced, imo. The classic proportions can get a little cloying.
Never heard of Økar. Will keep an eye open for it. Thanks
I've only used the classic ratio. Maybe I'll try the modern one later today.
Hey Eric! I hope you will like it as much as I do. Keep me posted
Any cocktail can be sweet, and any cocktail can be balanced. 2/1/1 makes for the best balance!
As always, love the video man!
Thanks a lot Cole!!! Cheers
The only person I’ve ever known to call a boulevardier sweet 😂 I’m always for equal parts myself, but rye over bourbon all the way.
Also the tiny barrels work amazing! Especially if you season them with some port first. Just need to keep a very close eye on them though, perfection and overoaking is the difference of a day, and the angels share is pretty hefty.
YEah well that's what I felt when I tried 2 litres barrels. I guess the tiny tiny ones are even more sensitive.
The sugar added to vermouth can very alot even though labeled sweet.
Is it always bourbon, can rye be used
Luv it! I want to get good quality vermouth, but it's hard to get here😭 Is Dolin gonna work as well?
Dolin will be delicious
I'm double gin so yeah this cocktail is better with devils cut Jim Beam
Great vid as alway !
I like to roll my boulevardier's and negroni's to get more flavor and bitterness from the campari 🥃
I used to roll Negroni too. But just at the bar. At home I’m lazy lol
I'm two years late to the party, but I like the modern 2:1:1 ratio. I'm not a fan of Campari because of the pronounced sharpness. I prefer Cappelletti. Cheers!
2-1-1 here, all the way. With a luxardo cherry and an orange twist. 😘
4 roses single barrel is soooo good for the price.
Glad you approve the choice! I really like it too. Cheers David 🥂
2-1-1! I love this cocktail. 90% of the time on a big rock in a rocks glass, 10% up if I am feeling fancy. I vary the whiskey and vermouth, always Campari. I always use an orange twist. Usually bourbon (sometimes 100% rye), cocchi vermouth or dolin most of the time. Mostly in the fall and winter, probably 1-2 times a week. It is my go to, when not drinking old fashioned or trying something different, new or interesting (latest offerings from the boozy UA-cam channels ;)
Nex time I'll try rye and mix up with my usual rye old fashioned. What ryes do you like (my cocktail goto is Rittenhouse, but I usually have some others around to drink neat)?
I thought i was an orange peel not lemon. I like equal parts, but I use a lighter vermouth. I can't find Punt e mes in Ontario.
Try the lemon zest, I swear it's a game changer IMO
@@TrufflesOnTheRocks Sad to not have that orange to enjoy because I'm not a lemon eater...😖
Can I change Campari to Aperol? For me Campari is too bitter :/
I would not recommend it. If you don't like Campari, I'd say, stay away from cocktails that ask for some instead of using aperol instead. There are some exceptions but IMO, 99% of the time it doesn't work.
4-1-1 ratio for the win!
Never tried that ratio
that sounds stiff
@@davidhickey8613 I suspect that's the point.
I'm definitely on the 2/1/1 side. I love it that way, but I almost won't drink one if it's made with equal parts. Equal parts is too sweet and hits me like cough syrup. Oddly, I love an equal parts equal parts Negroni.
💯 with you! I always thought this was because gin is much drier than Bourbon so equal parts negroni is fine
Def the 2-1-1 side!!
Great location for the shoot 🤓
I love it
team 2-1-1!!
I'm a 2-1-1 because equal parts is just too bitter for me
Cheers to that
I don't think you want to barrel age an already diluted cocktail,
those small barrels don't do much in time, but can cheat by charring wood chips and adding them to the barrel as well.
Tony Conigliaro's bottle oxidation maturing technique works better in that case tho. So you get oxidized flavoures instead of wood ... in that case if water sppeds up the oxidation of vermouth it should work even faster ... than one year.
definitely 2-1-1!!!
I'm team 2-1. Normally 1.5oz Bourbon and .75oz Campari and Sweet vermouth. I find the 1-1 just doesn't work as well with Bourbon as it does Gin via Negroni
Same ! Cheers!
I’ve always made a Boulevardier 1.5:1:1 😁
Nice middle ground ;) Cheers!
I prefer a ‘Boulequartier’ as I call it. 1.5oz bourbon or Rye, .25oz each sweet and bitter.
This I usually do with Amaro instead of Vermouth and Cynar for the bitter. It's yummy! Love the name BTW
1-1-1 here in NYC
Old Overholt Rye OR Rittenhouse Rye - both bonded/100 proof!
Campari, of course
Carpano Antica OR Cocchi di Torino
Great choice of Rye! Cheers!
Rye whiskey and occasionally I will sub in Aperol.
I'm hardcore on the modern side.
1 rye, 1 bourbon, 2 vermouth, 1 campari
I am on the 1.5:1:1 side of things!
Sounds like a nice middleground
Depends on the bourbon
Anyone tested it heated?
What do you mean?
@@TrufflesOnTheRocks Heating it up. Just as you drink
glühwein or irish coffee varm. It should intense the flavours.
2/1/1 let’s make it good 🤙🏻
I feel like I'm taking crazy pills reading the comments and the hearing the notes on heavy sweetness deriving from the Punt e Mes.
Punt e Mes is halfway to a Vino Amaro itself - the name refers to one part vermouth and half part bitter.
I don't know, maybe I have a sweet tooth, but a traditional negroni feels pretty balanced with Cocchi or Carpano Antica. I feel like it would skew much more bitter with Punt e Mes - which, while delicious, I don't feel is always interchangeable in recipes that call for sweet vermouth due to it's bitterness factor. (Had Punt e Mes in a Green Point because the bartender conflated it with a Red Hook and it felt a bit off.)
All Punt e Mes diatribe aside, I would be curious to see what would happen if we tried to split the difference and use a barrel proof bourbon in the 1:1:1 ratio. :)
Only classic, combining different things
it's too rude in 2\1\1 i think. For me,perfect proportions - 1\1\1 or 30\30\30
I guess I just like bourbon too much ;)
I am on the 1.5 + 1 + 1 team haha. Best of both worlds
I like that. TBH that's what I often do for my Negroni
@@TrufflesOnTheRocks also, I know it’s traditionally made with bourbon, but my favourite version is with Rittenhouse rye. We used to barrel age it in my bar for 5 weeks.
1/1/1 if you're using 100 proof bourbon. 2/1/1 if you're using a lower proof. Just my preference.
I’m down with that
@@TrufflesOnTheRocks You asked for all the details. I should specify I vastly prefer Dolin Rouge vermouth, which as you noted has a mellower flavor profile that doesn't overpower the bourbon to my palate at this ratio.
Hey I'm new here. Anders sent me...
Hi Mark! Hope you will like it around here. Cheers!
Definitely the modern one! Are you bartending anywhere?
Not anymore. I quit my bar job back in August to focus on Truffles
Two, one, one, and sometimes with Rye instead of Bourbon..
Team 211 every time
I'm in the 2/1/1 camp.
Excellent :)
the modern way rules!
My man!
2:1:1 for sure 👍
My man!
2:1:1 FTW 🙌
Hahah
there is a fly on your right side 5.03 to 5.10
HAHAHA!!!
I wish we could top it up with Champagne 😂😂😂
You know we can right?
@@TrufflesOnTheRocks Sweet Jesus!!! Like.... Right now???😁
1.5:1:1 for me
1.5:1:1 with rye
bro that $100 bottle in a cocktail
Honestly, this video was painfully longer than it needed to be.
2:1:1 all day.
I try to wait before 1pm ;)
@@TrufflesOnTheRocks lol
equal parts!!
Cheers!
Sweet vermouth and campari are super sweet . I prefer a dry Vermouth with whiskey and campari.
Edit: I will use different types of whiskeys and vermouths. Not just US whiskeys.
2:1:1 all the way
2-1-1. Rye
I'm not against a Rye Boulevardier myslef. Cheers mate!
2/1/1!
There you go!
2-1-1
😀
2:.75:.75 for me
There's only one way to make it. 2:1:1
We can’t judge others taste... but yes 😆
69th Like. Nice
LEMON?!?!? NOOOOOOO... USE ORANGE!!!
2-1-1