a feast for crows

1 1/2 oz Bacardi 8 Year Rum (Don Q Añejo)
1 oz Pineapple Juice
1/2 oz Campari
1/2 oz Giffard Crème de Cassis (Massenez)
1/2 oz Lime Juice

Whip shake with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with a cherry and lime wedge (cherry only). Two Saturdays ago, I opened up the Spec app, and in the Bardtenders podcast's collection was the A Feast for Crows by Jesse Cyr at Seattle's Olympic Bar. On an Instagram post, Jesse described how it is "a simple Jungle Bird twist with the addition of cassis. Still bitter, still tropical, but just a bit softer on the palate." My guess is that Jesse named this after the fourth novel in the fantasy series A Song of Ice and Fire by American author George R.R. Martin. Overall, the combination reminds me of the quirky Teresa that Gary Regan wrote about of Campari balanced by cassis and lime. In the glass, the A Feast for Crows flew to the nose with cherry over other fruity aromas. Next, dark fruit and pineapple notes on the sip were chased by rum, lime, and bitter dark berry-orange flavors on the swallow.