Proving that tiki doesn’t have to be synonymous with sweet is the Amaro di Cocco, a mashup of the Negroni and the Pina Colada. Combining bitter Campari with Jamaican rum, vermouth, pineapple juice, and coconut cream, the Amaro di Cocco is a study in contrasts, an unusual union of two very different drinks.
Ingredients:
- 1 oz Appleton Signature Blend Jamaican Rum
- 1 oz Campari
- 1 oz Dolin Rouge Sweet Vermouth
- 1/2 oz Ed Hamilton Jamaican Black Rum
- 1 1/2 oz Fresh Pineapple Juice
- 1 1/2 oz Coconut Cream
Combine all ingredients in a cocktail shaker and shake briefly with ice. Strain over crushed ice into a glass of choice (or conch shell). Garnish with a pineapple wheel, orange wheel, and pineapple leaf.
This drink was served at “Shore Leave”, a bar and restaurant in Boston’s South End neighborhood, tropical drinks and Asian-inspired bites lead the charge.
“People love the fact that they can have a tropical cocktail and big fruit flavors but not feel bogged down by a drink that comes off as cloying or sweet in an overly sugary way,” says Ryan Lotz, “Shore Leave’s” partner and beverage director.
It’s no surprise, then, that the Amaro di Cocco earned a longtime spot on Shore Leave’s menu. “We really love the combination of Jamaican Black rum, Campari, and coconut all together,” Lotz says.
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