1 oz Sweet Vermouth (Dolin)
1/2 oz Campari
1/2 oz Giffard Banane du Bresil
Stir with ice and strain into a coupe glass or a rocks glass with a large ice cube. Garnish with an orange twist.
Two Wednesdays ago for a nightcap, I turned to a drink I had spotted on Punch about a Boulevardier riff created at Anvil in Houston. One night, Anvil's general manager Terry Williams grabbed the last of a bottle of banana liqueur and decided to do the ritual of mixing an almost empty bottle 50:50 with another ingredient in order to get a possible interesting flavor combination as well as a fresh bottle on the rail or shelf. Here, he mixed it equal parts with Campari, and he liked it so much that he took it in a whiskey Negroni route. Since I enjoyed the Banana Manhattan about two weeks before, I decided to give this one a shot too.