urban songbird

2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)
1 1/2 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Aperol
1 tsp Simple Syrup

Shake with ice, strain into a double old fashioned glass with a large cube, and garnish with pineapple leaves and a charred slice of pineapple (omitted the pineapple).

Two Thursdays ago, my copy of Quarantinis to benefit Columbus, Ohio bartenders during this time of restaurant and bar closures. The collection was assembled by the Pegu Blog's Doug Winshop (now a professional bartender himself besides being a blogging brethren), and I was lured in by Alex Eiler's Jungle Bird riff since it seemed like a good transition from the Endor Porg the other night.
The Urban Songbird chirped in with a rum funk and fruity bouquet. Next, lemon and pineapple on the sip flew into a funky rum, pineapple, and orange swallow that came across in a guava-passion fruit sort of way. Doug did comment on my Instagram post that the charred pineapple really adds a lot to the drink, and I agreed after having done the technique recently for the Pieces of Eight (but alas, I only had the top of my last pineapple).