- 1/2 Ounce fresh lime juice
- 1 Ounce simple syrup
- 3/4 Ounces Campari
- 1 1/2 Ounce pineapple juice
- 1 1/2 Ounce dark rum
Toss some sliced pineapple on the grill top for a few minutes to lightly char the outside.
Fill a tall Collins glass with ice.
Muddle charred pineapple in a shaker with your simple syrup, lime juice, pineapple juice, Campari and dark rum.
Shake to combine.
Pour over ice.
Add a slice of charred pineapple on the rim for a garnish.