Calabrian Chili Olive Oil Boulevardier

From Mixologist Christian Suzuki

Wildhawk, San Francisco, CA

Summer boulevadier cocktail


  • 1 fresh, ripe strawberry
  • 1.5 oz bourbon (can be substituted with rye or blended scotch)
  • 0.75 oz Agrumato-Method Calabrian Chili Olive Oil-Washed Campari*
  • 0.75 oz sweet vermouth

*Agrumato-Method Calabrian Chili Olive Oil-Washed Campari

  • 1.5 oz Agrumato-Method Calabrian Chili Olive Oil
  • 1 liter Campari, original bottle reserved


        Muddle the strawberry in a mixing glass, then add all other ingredients. Stir for 20-30 seconds, then double strain into a rocks glass. (To double strain, pour the liquid out of your mixing glass using a regular cocktail strainer through a fine mesh strainer that you're holding directly above your cocktail glass.) Garnish with 1 large ice cube and 3 drops of Agrumato-Method Calabrian Chili Olive Oil.

        Variation: Prepare as above, then strain and serve up in a chilled martini or coupe glass.

        *Agrumato-Method Calabrian Chili Olive Oil-Washed Campari:

        Combine the Agrumato-Method Calabrian Chili Olive Oil and Campari in a large container. Freeze for 24 hours. Pour the oil and Campari mixture through a fine mesh strainer fitted with a coffee filter to filter out the oil. Repeat as necessary until the Campari is free of oil, then store in the original bottle.

        Variation: If you’d like to try this technique for infusing an olive oil’s fresh flavor into alcohol (fat-washing), but in a smaller quantity, we recommend combining 0.5 oz olive oil with 8 oz of alcohol and following the instructions above. Learn more about the science of fat-washing cocktails.