Island Boulevardier
Coconut-washed rum transforms the Boulevardier into a tropics-meets-alpine stirred cocktail — Campari's bitterness finds a new friend in coconut-scented rum.
Served in a Rocks glass · Garnish: Orange peel · Difficulty: hard
Ingredients
- 1.25 oz Coconut-Washed Aged Rum
- 1 oz Campari
- 1 oz Sweet Vermouth
Instructions
- Prepare coconut-washed aged rum in advance.
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain over a large ice cube into a rocks glass.
- Express orange peel over glass and use as garnish.