Jungle Bird Cocktail

Tangy Demerara Syrup:
1/4 c. demerara sugar or dark brown sugar
2 Tbsp. water
1 Tbsp. Cranberry Pear White Balsamic
1 Tbsp. Sicilian Lemon White Balsamic

Beverage:
6 oz. dark rum
3 oz. Campari
6 oz. pineapple juice
1 1/2 oz. lime juice
1 1/2 oz. demerara syrup
Pineapple leaves, pineapple slices, and cherries for garnish

Place sugar, water, balsamic in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes or until the syrup has reduced slightly and the sugar has dissolved. Remove from the heat, and set aside to cool to room temperature before refrigerating. Refrigerate until chilled, about 1 hour.

To assemble the cocktails, fill rocks glasses with ice and set aside. Place the rum, Campari, pineapple juice, lime juice and syrup in a shaker filled with ice and vigorously shake. Strain the cocktail into the prepared rocks glasses and garnish with pineapple leaves, pineapple slices and cherries. Serves 4