Step Into Liquid

Ingredients

• 45 ml Pineapple Rum
• 30 ml Campari
• 22.5 ml Punt e Mes

Method

1. Combine Pineapple Rum, Campari and Punt e Mes in a mixing glass with ice.
2. Stir until cold and diluted.
3. Strain into a rocks glass over a large ice cube.
4. Optional aromatic finish: squeeze the colored side of an orange peel over the surface to release its oils; discard the peel or use it as garnish.