Banana Boulevardier Recipe

1. Chill glass

If you prefer your Boulevardier slightly colder, place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

2. Combine ingredients

In a mixing glass or cocktail shaker, add 1 oz rye whiskey, 1 oz sweet vermouth, 1 oz Campari, 1/2 oz banana liqueur, 1/4 oz banana-infused simple syrup (or regular simple syrup), 2 dashes orange bitters and 1 dash Angostura bitters.

3. Add ice and stir

Fill the mixing glass with ice (enough to reach near the top). Stir gently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted — the liquid should feel very cold to the back of your hand.

4. Prepare serving glass

Discard ice water from the chilled rocks glass if used. Add a large ice cube or two to the glass (or leave the glass chilled and serve up, strained into a coupe).

5. Strain and serve

Double-strain the stirred cocktail into the prepared rocks glass over the large ice cube. Double-straining (through a Hawthorne and fine mesh) reduces banana solids and small ice chips for a smoother drink.

6. Garnish

Express the oils of an orange twist over the drink by holding the twist skin-side down and giving it a firm bend above the surface, then rub the twist on the rim and rest it on the ice. Float or skewer a thin banana wheel on the rim as a decorative garnish. Serve immediately.

7. Taste and adjust: if you want the banana character more pronounced, add an extra 1/4 oz banana liqueur; if the cocktail is too sweet, cut banana syrup to 1/8 oz or use a drier vermouth.

8. Make syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes just to a simmer.

9. Infuse

Remove from heat and stir in 1/2 cup mashed ripe banana. Let the banana steep in the hot syrup for 10–15 minutes, covered, to extract flavor.

10. Strain and cool

Strain the syrup through a fine mesh sieve or cheesecloth, pressing gently to extract liquid while leaving solids behind. Cool to room temperature, then refrigerate in a sealed container. Use within 5–7 days.