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.
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Pineapple Jungle Bird Recipe:
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The Hot Buttered Amaro Recipe:
In this spin on hot buttered rum, Pittsburgh bartender Nicole Battle swaps in Italian amaro to create a rich, indulgent winter warmer.
