1/2 oz Crème de Cacao (Marie Brizard)
1/2 oz Campari
1/2 oz Pineapple Juice
1/2 oz Lime Juice
Shake with ice and strain into a cocktail glass.
Last week for Mixoloseum's Thursday Drink Night, the theme was "chocolate" which included any liqueur, bitters, or other ingredient with chocolate flavor. For an idea, I wanted to make something tropical riffing off of the Pago Pago from The How And When cocktail book. The Pago Pago already contained crème de cacao, and I kept its pineapple and lime juice. Instead of Green Chartreuse, I switched it to Campari for the combination of it and crème de cacao worked so well in the Carletti; moreover, Campari worked rather well with pineapple and lime juice in the Jungle Bird. Instead of rum, I went with a Bourbon direction; for a name, I search for tiki ideas and decided on the Tiki Ghosn after an infamous cage fighter.