Hibiscus Boulevardier

Name: Hibiscus Boulevardier
Ingredients: 2 oz Sonoma Wheated Bourbon; 1 oz Pineapple Infused Campari; 1 oz Carpano Antica Vermouth; 2 drop(s) Barefoot Botanicals Hibiscus Gylcerine; 2 drop(s) Scrappy's Orange Bitters

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By Mike Vander Horn

Submitted on: February 4, 2022

Essentials

Signatures

Have you ever pulled that cooler out of the freezer and realized you didn’t let it go long enough. Yeah, me too. Instead of making a bunch of ice spears that would’ve come out perfectly, I decided to try to make big square cubes that would fit my lovely crystal rocks glasses. You see how that turned out. Don’t get me wrong, this cocktail was amazing, with just a tiny touch of floral hibiscus sweetness from the Glycerite, and some pineappley goodness from my steadily declining bottle of infused ...

Ingredients

2 oz
Sonoma Wheated Bourbon

1 oz
Pineapple Infused Campari

1 oz
Carpano Antica Vermouth

2 drop(s)
Barefoot Botanicals Hibiscus Gylcerine

2 drop(s)
Scrappy's Orange Bitters

Instructions

Garnish

Build

Stir & Strain

Glass

Old Fashioned/Rocks

Estimated strength

About 25% ABV (estimate)

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

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Add all ingredients to a mixing glass with ice and stir to chill and dilute. Strain over a comically large, cracked clear ice cube and regret your life choices. No garnish cause where would you put it Pineapple Infused Campari: 375ml of Campari and half a pineapple into 1 inch cubes. Add to iSi Gourmet Whipper and charge with 1 N2O charger, shake 5 times, and charge with a 2nd N2O. Shake every 30 seconds for 10 minutes. Strain and store in the fridge for 3-4 weeks

Editor's Note

Pineapple-infused Campari and hibiscus glycerite transform the classic Boulevardier into a tropical, floral-forward sipper. The wheated bourbon provides a smooth, sweet backbone.