A boldly flavored, bittersweet riff on the Prohibition era cocktail, the Douglas Fairbanks, from Brian Kane of Philadelphia bar, The International. Very refreshing on a Friday afternoon The pineapple rum echoes the fruit notes from the apricot brandy in the original and it’s flavor marries better with the juniper and other spices in the gin. The use of the aperitif blend mellows the gin and echoes the citrus notes of the lime and lemon while allowing you to keep the drink more balanced and less acidic. The bit of honey syrup adds body that came from the egg white in the original while also adding a touch of deep sweetness .75 oz London Dry Gin (Beefeater, Tanqueray, etc) .75 oz Plantation Stiggins’ Fancy Pineapple Rum .5 oz Aperitif blend (4 parts Lillet Blanc or Cocchi Americano, 2 parts Cynar, 1 part Campari (or similar red bittersweet Aperitivo)) .25 oz Honey Syrup (1 part honey: 1 part warm water; stir until well blended) .25 oz Fresh Lemon Juice .25 oz Fresh Lime Juice Shake with ice and strain into a chilled coupe. Garnish with a lemon twist