Magpie

2 oz Avua Prata

3/4 oz Campari

3/4 oz papaya syrup

1 oz carrot juice

3/4 oz fresh lime juice

Combine all ingredients in a shaker with ice. Shake and strain into a collins glass over pebbled ice. Granish with pineapple leaves then serve.

This drink, a brighter version of the classic Junglebird, was created by Shannon Mustipher, author of Tiki: Modern Tropical Cocktails.