Anvil’s Banana Boulevardier

Terry Williams, Anvil Bar & Refuge | Houston

In a bit of shift drinks kismet, the Banana Boulevardier was born when Anvil GM Terry Williams attempted to kill the tail-end of a bottle of banana liqueur left over from a previous menu. After casually pouring it 50/50 with Campari, Williams was struck by how well the two complemented each other, and he decided to follow that hunch towards the classic cousin of the Negroni. Though this version reads a shade sweeter than the original, the banana lends a new richness and just a little funk, adding an air of intrigue to an old friend.


Serving: 1

  • 1 ounce bourbon
  • 1 ounce sweet vermouth
  • 1/2 ounce Campari
  • 1/2 ounce Giffard Banane du Bresil

Garnish: strip of orange zest

  1. Stir all ingredients over ice.
  2. Strain into a chilled coupe glass or rocks glass with one rock.
  3. Garnish with a strip of orange zest.