Created by Five Leaves' barman Fidel Garcia-Reichmann, this new spring cocktail straddles the apéritif-digéstif line. The bitterness of the Campari hits you first, followed by a mellow, lingering sweetness from the aged rum and crème de cacao. It's the Swiss Army knife of cocktails.
Pour ingredients into a mixing glass and stir with ice.
Strain over fresh ice into a cocktail glass. Squeeze an orange twist over the cocktail then discard.