Banana Boulevardier Recipe

Muddle banana

In a mixing glass or shaker, place the 1/4 small ripe banana and the 1/4 oz simple syrup. Gently muddle until the banana is broken down and yields about a half-teaspoon of puree. Don't over-mash; you want some texture but no large chunks.

Combine spirits

Add the 2 oz rye whiskey, 1 oz sweet vermouth, 1 oz Campari, 1/2 oz banana liqueur and 2 dashes Angostura bitters to the mixing glass with the muddled banana.

Ice and stir

Fill the mixing glass with ice (use about 1 cup or enough to chill well). Stir the mixture briskly for 20–30 seconds (about 20–30 full turns) until well chilled and slightly diluted. If you prefer a frothier texture, you may shake briefly for 8–10 seconds, but stirring preserves clarity.

Fine strain

Using a Hawthorne strainer and a fine mesh sieve, double-strain the cocktail into a chilled rocks glass (or coupe if you prefer). Double-straining removes banana solids for a smoother texture.

Express the orange peel over the drink: hold the peel skin-side down above the glass and give it a firm twist to release oils, then rub the peel around the glass rim and drop it in or discard, as preferred.

Float the thin banana slice on the surface or skewer it on a cocktail pick and rest it across the rim. Serve immediately.