Add 45ml dark rum, 45ml Campari, and 45ml crème de banane to a cocktail shaker filled with ice.
Shake vigorously for 10–12 seconds until well chilled.
Strain into a Collins glass filled with fresh ice.
Add 120ml pineapple juice and 30ml fresh lime juice.
Stir gently with a bar spoon to integrate.
Garnish with a pineapple wedge and serve immediately.
120ml of undiluted lime juice is far too aggressive and would overwhelm the drink - 30ml of freshly squeezed lime juice is the correct balance against the volume of pineapple juice and the sweetness of crème de banane. Always use fresh lime, never bottled, for the cleanest citrus lift.
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