I’ve already written about more than 100 Negroni variations. You’d think I’d be done by now—that I’d have exhausted every possible combination of gin, Campari, and sweet vermouth. But here’s what I’ve learned: the Negroni never runs out of stories to tell.

Every bottle tells a different story. Every season brings new possibilities. And every conversation over a Negroni leads somewhere unexpected—which is how I found myself equally obsessed with its whiskey-forward cousin, the Boulevardier.

So here we go again. The next 100.

This time, I’m diving deeper into barrel-aged experiments, seasonal Hudson Valley ingredients, and the aperitivo traditions that keep pulling me back to Italy. I’m exploring how local craft distillers right here in the Hudson Valley are creating gins and vermouths that deserve their place in these classic drinks. And yes, I’m giving the Boulevardier the attention it’s been demanding since the 1920s.

Some posts will be about perfecting classics. Others will be about happy accidents that turn into new favorites. There will be stories about the bartenders and places that shaped these drinks, the herbs I’m foraging from farmers’ markets, and why these cocktails taste better when shared with friends around a table.

Because that’s really what this is about. One Negroni is never enough. A hundred only scratches the surface. And the Boulevardier? That’s a whole other journey worth taking.

If you’re here, you already know what I mean.

Let’s keep going—one Negroni, one Boulevardier, one unforgettable cocktail at a time.