Jungle Bird

• 1/2 ounce simple syrup (see note)
• 1 1/2 ounces blackstrap rum, preferably Cruzan
• 3/4 ounce Campari
• 1 1/2 ounces pineapple juice, fresh or a high-quality brand
• 1/2 ounce fresh lime juice
• Pineapple wedge, for garnish

1. In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice.
2. Shake until chilled, about 30 seconds.
3. Strain into a rocks glass over one large piece of ice.
4. Top with pineapple wedge.

simple syrup, blackstrap rum, pineapple juice, lime juice, pineapple

Taken from cooking.nytimes.com/recipes/1016228 (may not work)