Boulevardiers are perfect cocktails for infusions - in this cocktail, we infuse the Campari with pineapple to impart a tropical taste to the final cocktail. Even at just 3/4 an ounce of the infusion you'll be able to taste the pineapple throughout the cocktail. Add a pineapple wedge or a few fresh strawberries as garnish and your work here is done!
¾ozpineapple-infused Campari or strawberry, mango or coffee**
¾ozsweet vermouth: Carpano Antica or Cocchi Vermouth di Torino
Garnish: fresh pineapple or strawberries or a simple orange peel garnish – the classic boulevardier garnish.
Combine bourbon, Campari and vermouth in a mixing glass and fill with ice. Stir until well-chilled and combined. Strain into a rocks glass with a large cube of ice. Garnish with pineapple, strawberries or orange peel and take it outside to sip on the porch or by the pool.
** Fruit-infused Campari
1-1.5 c chopped pineapple (or strawberry, or mango, or your favorite non-melon fruit)
1.5 c Campari
Place the pineapple in a mason jar and add Campari. Infuse for 24 to 48 hours in the refrigerator. Strain through a fine mesh sieve and store in a clean glass jar in the fridge. Will keep for a couple of months, but it’s not likely to last that long.For coffee-infused Campari, place 2 tablespoons of whole bean dark roast coffee in a jar with 1 cup of Campari. Let sit on the counter, shaking every few hours for 18 to 24 hours, or until it’s coffee enough for you. Strain through a fine mesh sieve lined with a damp coffee filter. Store in a clean glass jar. Will keep for a couple of months.