Measure and prepare all liquids: pour 2 oz dark rum, 3 tsp Campari, 3 tsp apricot liqueur, 1 oz peach purée, 0.5 oz fresh lime juice, 0.5 tsp simple syrup into a jigger or separate small vessels so you can add them quickly when building the drink.

Build and shake

Add the dark rum, Campari, apricot liqueur, peach purée, lime juice, simple syrup and 1 dash Angostura bitters into a cocktail shaker. Fill the shaker about two-thirds full with ice.

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and a slight frost forms on the outside. This both chills and dilutes the drink to balance the strong flavors.

Strain

Double-strain the cocktail into a chilled rocks glass filled with fresh ice (large cube or crushed, according to preference). Double-straining removes peach solids for a smoother texture. If you prefer a slightly lighter presentation, strain into an old-fashioned glass without additional ice.

Garnish

Thread a peach slice or dehydrated pineapple onto a pick and rest on the glass, then add a lime wheel or wedge on the rim. Optionally express a lime peel over the drink to release oils and drop it in. Serve immediately.