flip the bird

1 1/2 oz Blackstrap Rum (Cruzan)
1 1/2 oz Pineapple Juice
1/2 oz Campari
1/2 oz Demerara Syrup
1 Whole Egg

Shake once without ice and once with ice, strain into a double old fashioned glass, and garnish with 2 pineapple leaves and either lime oil from a twist or 5 drop lime bitters (Scrappy's Lime Bitters).

As I was coming home from work two Wednesdays ago, I was in the mood for an egg drink, and I pondered what fun Tiki drink could be reformulated as a Flip. My mind drifted over to the Jungle Bird, and I figured that it could turn out well as a Flip if I removed the lime juice component. I ended up putting the lime element back in as an aromatic garnish as a nod to the original recipe while still to keeping things soft and dessert-y. For a name, Andrea suggested Flip the Bird.
In the glass, the Flip the Bird greeted the nose with a lime aroma from the bitters garnish. Next, a creamy pineapple sip with hints of dark caramel led into molassy rum smoothly merging Campari's orange flavors on the swallow.