Pineapple Rum Cocktail with Indian spices infused Campari

"Whenever I press fresh pineapple juice, I try to finish it within days. And what better way to consume it than in a Jungle Bird. This time though, I decided to do a little Indian twist on the classic and to make it look like a bird 😛. I used a combination of Old Monk Indian dark rum which has delicious vanilla & caramel notes and Coconut Feni. The Campari is infused with cinnamon, cloves, star anise, vanilla and ginger. The rest of the ingredients don’t need a change. The resulting Junglee Bird has spice and coconut flavors but is still very close to the original. 🥂 Glassware: @joyjolt"