Bitter, spice, pineapple
A bittersweet charmer, pair with barbecue or chocolate. It’s also superb with Mexican mole.
This ’70s drink from the Aviary bar in Kuala Lumpur, Malaysia, is a bartender favorite. It’s easy to see why, as it presents a fine balance of sweet and fruity. It brings a bitter note into the tiki kingdom, thanks to the addition of Campari. If you use a fresh pineapple, snip off a few of the long leaves and tuck them down into the glass to look like feathers.
1½ ounces (45 ml) black rum (Hamilton Pot Still Black Rum or Cruzan Blackstrap)
¾ ounce (22 ml) Campari
1 ounce (30 ml) fresh pineapple juice
½ ounce (15 ml) fresh lime juice
½ ounce (15 ml) simple syrup (page 241)
Pineapple wedge and leaves, for garnish
Shake ingredients with ice and strain into a rocks glass filled with ice. Garnish with the pineapple wedge on the edge of the glass and slide in a pair of leaves.