Jungle Bird (Maison Premiere Version)

This is an adaptation of an adaptation. The original, one of the very first tiki drinks to contain a bitter liqueur, hails from the 1970s and Kuala Lumpur's Aviary Bar. This cocktail received new life in 2010 when Giuseppe Gonzalez, a bartender at New York's Painkiller (now closed), improved the jungle bird by making it with blackstrap rum, whose dense molasses character provided the depth the drink had been lacking. At Maison, we enrich it further with a funky pot stilled Jamaican rum for maximum flavor impact. The garnish, which features a wedge of Campari-soaked pineapple, has an origami-like precision. Soak the pineapple in Campari for twelve to twenty-four hours, then use the Campari in the drink.