bird of paradise

1 1/2 oz Koloa Dark Rum or sub Coruba (Coruba)
1/4 oz Smith & Cross Rum
3/4 oz Campari
1/2 oz Koloa Coffee Liqueur (Borghetti)
3/4 oz Pineapple Juice
1/2 oz Lime Juice

Whip shake with crushed ice, pour into a pentagon glass (Tiki mug), fill with crushed ice, and garnish with a bamboo leaf (omit), mint, and an orchid (ornamental pea blossoms).Two Saturdays ago, I returned to my collection of online recipe flashcards for the Skull & Crown Trading Co. in Honolulu, and I honed in on the Bird of Paradise. Over all, it came across like a Jungle Bird meets a Mr. Bali Hai akin to my Sex Lives of Cannibals (that uses lemon instead of lime, an allspice dram layer on top, and a different garnish). Once built and garnished, the Bird of Paradise flew to the nose with a mint and coffee bouquet. Next, roast, pineapple, and lime notes on the sip landed on dark funky rum, coffee, and bitter orange-papaya flavors on the swallow.