½ oz pot still unaged overproof Jamaican rum¾ oz pineapple syrup¾ oz Campari
instructions :

Stir all the ingredients in a mixing glass filled with ice until chilled.

Fine strained into an old-fashioned glass, with one ice cube.

Garnish with a lemon leaf.

Pineapple syrup :

  • The easy way : combine 1 part unsweetened pineapple juice with ¾ part of sugar.
  • The craft way : roast pineapple slices in the BBQ (or cook it in the oven for approx. 20min until golden-brown). Extract the juice and combine with the same amount of sugar.
source :
Guillaume Drouot from Danico (Paris)