A funky, bittersweet Jungle Bird riff from NYC drink master Garrett Richard that pairs Jamaican rum funk, bittersweet Campari, citrus, and chocolate/orange notes 🍹🍊🍫🛳 The blend of Jamaican dark and Jamaican overproof rums lead to a base with molasses, brown sugar, ripe banana, pineapple that stands up to the grapefruit pith notes in the bittersweet Campari while also complementing the citrus notes (this riff uses Acid-adjusted orange juice instead of pineapple with the traditional lime juice). Creme de Cacao and Blanc vermouth help round out the drink while adding some chocolate/orange and spice notes .75 oz Dark Jamaican Rum (Coruba is my favorite; Doctor Bird or Myers can sub in a pinch) .75 oz Jamaican Potstill Overproof Rum (Smith & Cross, Hampden Estate Overproof, etc) .75 oz Campari (Cappelletti could also be a good sub) .5 oz Blanc Vermouth (Dolin, Bordiga) .5 oz Creme de Cacao (Tempus Fugit) .5 oz Simple Syrup (equal volumes granulated sugar and water; stir until sugar has dissolved) .5 oz Fresh Orange Juice with barspoon of fresh lemon juice (quick and dirty acid adjusted orange juice) .5 oz Fresh Lime Juice Shake with ice and strain into tulip glass filled with crushed ice. Garnish with a swizzle stick and cocktail umbrella or edible flower #weekendtiki