banana boulevardier

1 oz Bourbon (Bulleit)
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.
The Banana Boulevardier welcomed the senses with an orange and bitter herbal aroma with hints of whiskey notes. Next, grape and malt on the sip transitioned into whiskey on the swallow with bitter orange-peach flavors when cold and more banana notes as it warmed up.