1 oz Amaro Montenegro
1/2 oz Crème de Cacao (Marie Brizard)
1/2 oz Lime Juice
1 1/2 oz Pineapple Juice
Shake with ice and strain into a rocks glass with ice. Photo showed a pineapple wedge garnish, but I used a spent 1/2 lime shell, crushed ice, and a straw.
After the Shrubbed-up 1933 Cosmo, I turned to a recipe that I had spotted in the recipe section on the Amaro Montenegro Facebook page. The one that caught my eye was the Third Bird by Theo Lieberman of Milk & Honey. With the name and structure, it appeared just like a Jungle Bird but with the crème de cacao in there it had hints of a Pago Pago as well.