Love this drink! One other important source has been omitted from this discusison: Jack's Manual from 1910, which is, as best as I can tell, the very earliest published recipe for this drink. The rye and vermouth are 1:1 but the vermouth itself is specified as "Italian" not dry! When I make the drink, I split the difference and use a blanc (Dolin) which results in a richer mouthfeel. Finally: try this drink with Bigallet China-China if it's being imported into your market (I live in SF). I now like it much better than the Boudreau replica. Michael
