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!
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!
Other Tiki Cocktails to Try
- Pineapple Tiki Smash – Smash Thyme
- Pineapple Peach Smash
- Who’s Your Daddy? Tiki Coffee Old Fashioned
- Take Your Bourbon to the Islands with this Tropical Whiskey Tiki Sour
Recommended Bar Tools
You don’t need every slick, beautiful bar tool out there, but there are several I’ll recommend. (As an Amazon Associate I earn from qualifying purchases. However, that does not affect the cost of the items below.) My favorite pieces usually come from the Cocktail Kingdom section of Amazon:
You may already have these bar essentials, but just in case:
Boulevardier of Tiki Dreams
- 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.
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.