About
This cocktail was created by Ryan Lotz (@ryanlotz) at No. 9 Park in Boston for Negroni Week in 2015. Lotz described the idea as combining a Kingston or rum Negroni with a Piña Colada, bringing Jamaican rum, Campari, and sweet vermouth together with pineapple and coconut cream. Frederic Yarm (@fredericyarm) actually tried the drink before it had a name, and by the time the menu launched it had become the Amaro di Cocco. The rum float adds another hit of funk and dark molasses over the top, while the pineapple and coconut soften the bitter Negroni side of the drink. I've seen other specs online, which may mean the drink it evolved, but given the source, it seems like this was the original.Cheers y’all!
Ingredients
- 1 oz · 30 mlaged Jamaican rum
- ¾ oz · 22.5 mlCampari
- ¾ oz · 22.5 mlsweet vermouth
- ¾ oz · 22.5 mlpineapple juice
- ¾ oz · 22.5 mlcoconut cream
- ¼ oz · 7.5 mlpot still Jamaican rum, to float
Method
- 1
Add all ingredients except the rum float to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Dump into a glass.
- 4
Top with crushed or pebble ice.
- 5
Float the pot still Jamaican rum over the surface.
- 6
Garnish with a pineapple wedge.
anatomyofadrink.com/cocktails/amaro-di-cocco