Rum, Campari, pineapple, and lime — the bitter-tropical tiki cocktail that defies expectation.
Jamaican rum has a distinctively fruity, funky flavour profile from the use of dunder (fermentation byproducts) in production. This is called 'hogo' — a bold, almost overripe fruit character that shows up as banana, mango, and tropical fruit esters.
This fruitiness is exactly what you need to stand up to Campari. A lighter Cuban or Puerto Rican rum would be overwhelmed. Appleton Estate 8-Year is the go-to choice — rich, complex, and very affordable. Blackwell is another excellent option.
Increase the Campari to 1 oz and reduce the rum to 1 oz. More bitter, less sweet — a grown-up version for Campari lovers.
Add ½ oz coconut cream to the shaker. Creamy and tropical, more in the tradition of classic tiki drinks.
Replace half the rum with mezcal. The smoke and the Campari bitterness together are something extraordinary.
Blend all ingredients with 1 cup of ice. Pour into a tiki mug. Serve with a paper straw and pineapple garnish.