The recipe is believed to originate from Kuala Lampur Hilton in 1970s.

Ingredients

• 1 1/2 oz Jamaican rum
• 1 1/2 oz pineapple juice
• 3/4 oz Campari
• 1/2 oz lime juice
• 1/2 oz simple syrup

Instructions

• Add all ingredients to a shaker with ice
• Shake until chilled
• Strain into a tiki mug or rocks glass with ice