tourist trap

1 1/2 oz Cana Brava White Rum (Denizen)
1/2 oz Lemon Juice
1 1/2 oz Pineapple Juice
3/4 oz Aveze (Salers) Gentian Liqueur
1/2 oz Simple Syrup

Shake with ice and dump into a Collins glass. Garnish with a lemon wheel.
A few weeks ago, I spotted a great Tiki-style recipe on Erick Castro's Instagram called the Tourist Trap. Essentially, it was his riff on the Jungle Bird with the bitter element Campari swapped for gentian liqueur and the citrus swapped from lime to lemon. Moreover, most Jungle Birds are made with darker rums, but this riff went with white spirits, and it made a good reason for me to crack open my new bottle of Denizen. Once prepared, the Tourist Trap proffered lemon and pineapple aromas that mirrored the fruity sip. Next, the swallow began with rum notes before transitioning into gentian and more pineapple flavors with a lingering earthy bitterness on the finish.