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This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton.
- 1 1/2 oz Dark rum
- 3/4 oz Campari
- 1/2 oz Demerara syrup (one part demerara sugar, one part water)
- 1 1/2 oz Fresh pineapple juice
- 1/2 oz Fresh lime juice
- Garnish: Pineapple wedge
Fill a mixing glass three-quarters with ice, and add all of the ingredients.
Shake until chilled for about 30 seconds.
Strain into a rocks glass over ice cubes or one large piece of ice, and add the garnish.
