tiki ghosn

2 oz Bourbon (Old Weller Antique)
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.
On the nose, I picked up on the Campari, chocolate, and Bourbon aromas whereas Andrea perceived the Capari and pineapple more. The sip contained the lime and pineapple juice, and the pineapple continued into the swallow where it mingled with the Campari and whiskey. The chocolate notes appeared at the end as a pleasant lingering flavor.