Sorghum Mosquito

  • 4.5 cl Black Rum
  • 2 cl Campari
  • 3 cl Pineapple Juice
  • 1.5 cl Lime Juice
  • 0.75 cl Sorghum Syrup

Add all ingredients to a mixing glass. Stir to dissolve the syrup. Add ice and stir to chill. Strain into a rocks glass over a large ice cube and top with grated nutmeg. Garnish with a lime wheel.