The Story Behind The Amaro di Cocco

At Shore Leave, a bar and restaurant in Boston’s South End neighborhood, tropical drinks and Asian-inspired bites lead the charge.

Proving that tiki doesn’t have to be synonymous with sweet is the Amaro di Cocco, a mashup of the Negroni and the Piña 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.

“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.

Ingredients

  • 1 ounce Appleton Signature Blend Jamaican Rum
  • 1 ounce Campari
  • 1 ounce Dolin Rouge Sweet Vermouth
  • ½ ounce Ed Hamilton Jamaican Black Rum
  • 1 ½ ounces fresh pineapple juice
  • 1 ½ ounces coconut cream

Directions

  1. Shake briefly with ice.
  2. Strain over crushed ice into glass of choice.
  3. Garnish with a pineapple wheel, orange wheel, and pineapple leaf.

Recipe Rating

(3 votes)
The Amaro di Cocco Recipe