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From 1989's “The New American Bartender’s Guide” by John J. Poister

  • 1 1/2 ounces blackstrap rum
  • 3/4 ounce Campari
  • 1 1/2 ounces pineapple juice
  • 1/2 ounce lime juice, freshly squeezed
  • 1/2 ounce demerara syrup
  • Garnish: pineapple wedge

Ingredients

  1. Wet shake
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with a pineapple wedge.

Instructions

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