Jungle Bird owner Krissy Harris found inspiration for this Old Fashioned riff in the tropical food and drink trends of the 1950s. "On many dishes from this time period, a maraschino cherry and ring of canned pineapple were the garnish, so I thought to split the rye base with Stiggin’s Fancy Pineapple Rum and replace the sugar cube with maraschino liqueur. Instead of the classic Angostura bitters, which I felt would overpower the tropical notes, I used Punt e Mes vermouth for a more balanced flavor."