An aromatic, enticing Jungle Bird riff from NOLA’s Bar Marilou that has some additional spice/herbal notes The bittersweet, juicy Campari takes the deep molasses notes in the blackstrap rum while the pineapple liqueur and Falernum add some tropical and clove notes. The tart lime juice brightens the drink while splashed of absinthe and Fernet aid the aroma and add bitter and herbal accents that work well 1 oz Campari (or other red aperitivo of choice) .75 oz Blackstrap Rum (Cruzan makes a nice bottle) .5 oz Pineapple Syrup or Liqueur (Giffard if the latter) .25 oz Falernum (John D Taylor, etc) .75 oz Fresh Lime Juice 1 dash Absinthe (about ten drops) Shake with ice and strain into a chilled double rocks glass (or a smaller highball glass) with a few ice cubes. Spritz the top with Fernet (can also rinse the glass with about .25 oz before adding the shaken drink, but spritzing uses lower volumes). Garnish with a lime shell