brave margot

1 oz Campari
3/4 oz Black Strap Rum (Cruzan)
1/4 oz Velvet Falernum
1/2 oz Pineapple Syrup
3/4 oz Lime Juice
1 dash Absinthe (24 drop St. George)

Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a spritz of Fernet Branca (6 drops), a lime wheel (omit), edible flowers, and a cherry (omit).
Two Fridays ago, I happened upon the Brave Margot in Imbibe that was created at Bar Marilou in New Orleans. The recipe was inspired by the Jungle Bird with a bigger emphasis on the Campari and less so on the rum and pineapple; spice elements from falernum and absinthe were also added to the mix. Once prepared, the Brave Margot greeted the nose with peppery-floral and menthol aromas. Next, lime, caramel, and pineapple on the sip gave way to dark rum, bitter orange, and vegetal flavors on the swallow.