Banana Boulevardier Recipe

Mash banana

In a mixing glass or small bowl, mash the ripe banana until smooth with a fork to release flavor. Measure approximately half a banana (about 1/2 each) worth of mash; strain is not necessary as a little texture helps mouthfeel.

Combine spirits and banana

Add the mashed banana, rye whiskey, bourbon, Campari and optional banana liqueur to a separate mixing glass. The rye and bourbon together give structure and spice while Campari provides the bitter backbone of a Boulevardier.

Add the demerara or simple syrup, fresh lemon juice and 2 dashes of Angostura bitters to the mixing glass with the spirits and banana. The small amount of acid and sugar keeps the banana from dominating and brightens the drink.

Dry shake

Firmly cover the mixing glass and dry shake (no ice) for 10–15 seconds to emulsify the mashed banana with the spirits and syrup. This helps incorporate the fruit and creates a silkier texture.

Add plenty of ice to the mixing glass and stir for 20–30 seconds until well chilled and slightly diluted. Stirring after adding ice integrates the banana emulsion into the cocktail and brings the temperature down without over aerating.

If you prefer a clearer drink, strain the mixture through a fine-mesh strainer into a chilled rocks glass over a large ice cube. For more body, double-strain to remove banana solids; for more texture, single-strain or skip fine straining.

Express the orange peel over the glass by holding it over the drink and giving it a firm squeeze to release the oils, then rub the rim with the peel and either drop it into the drink or discard per preference.

Add the banana chip or thin banana slice on the rim or floated on top as garnish. Serve immediately.