2 oz. Bumbu rum
1 oz. Pineapple juice
½ oz. Fresh lime juice
½ oz. Campari mixed 50/50 with grenadine (Bittersweet)
½ oz. Orgeat almond syrup
2 Dashes Angostura bitters
Combine all ingredients and shake. Strain over fresh ice and garnish with rosemary sprig.
The mixologists at Liquid Lab in New York created this recipe.
