To kick off a fall/winter cocktail thread, I'll post a Boulevardier riff (improvement).

1794:

1 1/2 oz. rye (Ritt. DSP 354)
3/4 oz. Campari
3/4 oz sweet vermouth (Dolin rouge)
2 dashes xocolatl bitters (Bitter Truth's Bittermen's version)

This drink kills the Boulevardier. Sweet vermouth is a temperamental thing for me. Good on its own, not so good in cocktails. Manhattans and Negronis have always been a sticking point. The xocolatl mole bitters go well with the spices in the sweet vermouth. Couple that with the spice and barrel age of rye and the bittersweet, complex Campari, and you have a carefully thought out drink to get you through the brisk months.