This recipe appears in:Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's Keep
Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple.
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup
- 3/4 ounce Campari
- 1 1/2 ounces freshly squeezed pineapple juice
- 1 1/2 ounces Cruzan blackstrap rum
Add lime, simple syrup, Campari, pineapple juice, and rum to a cocktail shaker. Fill with ice and shake until cocktail is quite cold, about 30 seconds. Serve in a Moscow Mule mug or old fashioned glass over a large ice cube.