The Queen is Dead

CocktailsBourbonPimm's
Written By Miguel Buencamino

Well, it’s been a fun week but we’ve come to the finale of the #BartendersAndBoulevardiers series. Last but certainly not least is the extremely talented Joy Wolters (@joytothewolters) with her coconut infused take on the Boulevardier.

“With my cocktail, I wanted to follow the basic Boulevardier recipe, but create a tropical flair. The coconut-infused aperitif takes the bitter component and just rounds it out with a little sweetness and richness. The [Pimm's] replaces sweet vermouth, by pulling away some of those herbal notes, and replacing them with dried fruit flavors. The Cooper's Craft gives this cocktail a solid, toasty backbone, with just a touch of wood tannins, that are complemented by vanilla and caramel. Add a couple of dashes of orange bitters to enhance the citrus notes in the Bourbon and Campari, then serve over a coconut water ice cube to enhance the tropical flavors as you sip.”

ingredients:

  • 1 oz | 30 ml Bourbon

  • 1 oz | 30 ml Gin-based Fruit Liqueur (Pimm’s)

  • 1 oz | 30 ml Coconut Infused Campari

  • 3 Dashes Orange Bitters

  • Coconut Water Ice Cubes

  • 1 Blood Orange Wheel

tools:

 

instructions:

Combine all ingredients except coconut water ice cube and twist in a mixing glass with ice. Stir for 10 seconds. Strain and pour over coconut water ice cube. Garnish with Blood Orange Wheel. Serve and Enjoy!


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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

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