I drink Negronis all summer, but as soon as the temperature cools down in the fall and winter, I switch to its cousin, the Boulevardier.
Though the traditional recipe calls for bourbon, I usually make mine with rye. (Rittenhouse Bottled-in-Bond is what I usually have on my shelf.) I also like to add a few dashes of orange bitters for some added complexity.
Boulevardiers also age pretty well with charred oak sticks or in a barrel. Start your aging by Labor Day and you’ll be in good shape come Halloween.