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Lulu's Tropical Boulevardier

Print Recipe
Prep Time 1 day
Cook Time 1 minute
Servings: 1 cocktail
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 1/4 oz rye whiskey
  • 1/2 oz mango and strawberry-infused Campari
  • 1/2 oz sweet vermouth
  • 1/4 oz Giffard peach liqueur
  • club soda
  • 1 orange peel or strawberry
For the mango/strawberry-infused Campari
  • 1 750ml bottle Campari
  • 2 mangoes, peeled and roughly chopped
  • 6 strawberries, hulled and cut in half

Method
 

  1. In a double-rocks glass, add in the rye, Campari, vermouth and peach liqueur. Give it a little stir.
  2. Add ice and top with club soda.
  3. Garnish with the orange peel or fresh strawberry. Cin-cin!
For the mango/strawberry Campari
  1. In a large pitcher or sealable glass jar, drop in the chopped fruit.
  2. Pour in the Campari. Seal with plastic wrap or lid. Refrigerate for 24 hours.
  3. Strain the fruit from the liquid, and discard the fruit pieces. Funnel the liquid back into the Campari bottle. Store in a cool, dry place and use for up to two months.