The name of this drink is a portmanteau of “banana” and “Boulevardier,” and incorporates both pineapple and banana, yielding what Matt Levy describes as “a secret tiki drink.” After infusing Campari with pineapple, the leftover neon-pink fruit becomes an edible treat to nibble: “I tell people not to sleep on the garnish,” says Levy.
- 1 1/2 ounces bourbon, preferably Elijah Craig
- 3/4 ounce sweet vermouth (2:1 Punt e Mes and Carpano Antica)
- 3/4 ounce pineapple-infused Campari (see Editor’s Note)
- 1/4 ounce banana liqueur, preferably Banane du Brésil
Garnish: Campari-soaked pineapple, pineapple fronds
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with a wedge of Campari-soaked pineapple on a skewer and pineapple fronds.
Core one pineapple, cutting the fruit into triangles. In a jar or pitcher, combine 1 liter Campari with pineapple triangles. Cover and allow to infuse for 1 week, refrigerated. Strain, reserving the pineapple triangles for garnish.