Boulevardier with Pickled Walnut

Boulevardier with Pickled Walnut


Pickled walnut may sound like a curious choice of garnish. It adds a tannic, sweet and acidic element to this rum twist on the infamous negroni recipe.


Equipment Guide


  • 25ml Pure Golden Rum 
  • 25ml Campari 
  • 25ml sweet vermouth 
  • Half a bar spoon of pickled walnut juice 
  • 5mm slice of pickled walnut
  • Orange peel 
  • Ice cubes


Combine the rum, Campari, sweet vermouth and pickle juice in a chilled mixing glass, add ice cubes and stir. Strain into a tumbler filled with ice cubes or an ice block.

Twist the orange peel over the glass to release the aromatic oils and discard.

Garnish with the slice of pickled walnut.