The "South African Elephan-Tiki" came from my desire to use my South African gin, Inverroche. I incorporated a number of fruits that grow in the region as well. The layer of Campari added a nice color contrast combined with an extra element of bitterness.
For the drink:
-1 oz gin (Inverroche Classic)
-1 oz white or lightly aged rum (Diplomatico Planas)
-1/2 oz Campari
-2 oz mango juice juice
-1 oz fresh cara cara orange juice
-3/4 oz fresh white grapefruit juice
-1/2 oz fresh lemon juice
-1/2 oz pistachio orgeat
Add all the ingredients to a cocktail shaker, except the campari and fill three-quarters of the way with ice. Shake for 10 seconds, then pour through a Hawthorne and fine mesh strainer into your glass. Gently pour the Campari in over the back of a bar spoon, it will sink to the bottom. Gently blow on the glass straw to combine.