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Dark rum and pineapple with a bitter Campari undertow: the rare tropical drink with an edge.
Typical way it's made: 1.5 oz dark rum, 0.75 oz Campari, 1.5 oz pineapple juice, 0.5 oz lime juice, 0.5 oz simple syrup
It began as a hotel welcome drink at the Aviary Bar of the Kuala Lumpur Hilton in the 1970s, and later research credited the hotel's beverage manager, Jeffrey Ong. The Campari is the masterstroke: a bitter undertow beneath dark rum and pineapple that no other tropical drink of its era attempted.
Did you know
Its second life began around 2010 at New York's Painkiller, where Giuseppe González cut the pineapple down and swapped in blackstrap rum; his darker, sharper spec is the one most bars make today.
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