royale cup #4

1 1/2 oz Pimm's No. 1
1 oz Campari
1/4 oz Black Strap Rum (Cruzan)
1/2 oz Lime Juice
3/4 oz Pineapple Syrup
2 Strawberries, sliced

Muddle strawberry slices, add rest of ingredients and ice, shake, and double strain into a Collins glass with soda water (2 oz). Fill with crushed ice and garnish with 3 strawberry slices and mint.
After the Tonga Punch, Andrea was still in the mood for another drink. Since she had bought a pint of strawberries at the market, I decided to pull up a recipe that I had spotted in Imbibe Magazine for the Royale Cup #4. This recipe created at the Pub Royale in Chicago won me over with the description of a Pimm's Cup crossed with a Jungle Bird. Once in the glass, it shared a mint and strawberry aroma from the garnishes. Next, a carbonated lime and berry sip shared hints of pineapple, and the swallow presented the rum's dark molasses and Campari's bitter orange flavors.