The Queen is Dead
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
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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