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Boulevardier of Tiki Dreams: a Pineapple Boulevardier

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pink tiki cocktail with pineapple round and mint
Boulevardier of Tiki Dreams – Tiki Boulevardier

I’m a whiskey girl through and through so when I’m called to stray into another category of cocktail, I usually translate something I love with elements of the new category, and that’s what I’m doing with this Tiki Pineapple Boulevardier.

The usual elements have all been transformed here – the Campari is infused with pineapple, instead of whiskey, we’re using rum, and instead of sweet vermouth, a banana liqueur to die for. What’s amazing to me in this combination is that even though Campari has a strong bitter element, it let’s the pineapple shine through in the cocktail. And the Campari is toned down by the banana liqueur. I could easily become a tiki convert if all the cocktails played with bitter elements like this. Long live the Tiki Boulevardier!

pink tiki cocktail with pineapple round and mint
Boulevardier of Tiki Dreams – Tiki Boulevardier

It still needed a little oomph, so I added a barspoon of St. Elizabeth’s allspice. But what brought it together were the Chinese Five Spice bitters that were magnificent in the cocktail. It tied in the bitter notes of the Campari with the sweet notes of the banana and gave the cocktail a little kick!

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pink tiki cocktail with pineapple round and mint

Boulevardier of Tiki Dreams

Heather Wibbels
Turn a Boulevardier tiki with this fun tiki take on a classic whiskey cocktail. With banana liqueur, pineapple infused Campari and rum this one is sure to please those rum-focused tiki drinkers while appealing to whiskey fanatics as well.
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Course Drinks
Cuisine Tiki
Servings 1


  • 1 oz pineapple infused Campari**
  • 1 oz Giffard's Banane du Bresil
  • 1.5 oz dark rum
  • 1 barspoon St Elizabeth’s Allspice dram
  • 2 dashes Chinese Five Spice bitters
  • Garnish: Pineapple slice/wheel and mint


  • Combine Campari, banana liqueur, dark rum, allspice dram and bitters in a mixing glass. Fill with ice and stir until well-combined and chilled, about 30 seconds. Strain into a decorative rocks glass or tiki glass filled with large ice cubes. Garnish with pineapple and mint.


Pineapple-infused Campari:
Cut two rounds of pineapple into chunks and place in a mason jar with 1.5 cups of Campari. Let steep 2 days in a fridge. Strain and store in the refrigerator.
Keyword allspice, bananas, campari, pineapple, rum
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By on May 27th, 2020

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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