Amaro Di Cocco

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Cocktail History

The Amaro Di Cocco is a modern tiki cocktail that was created by Ryan Lotz at Shore Leave in Boston, Massachusetts and was first published in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette. It is described as a cross between two classics, the Piña Colada and the Negroni, because it uses a rum base and pairs it with bitter Campari, vermouth, coconut, and pineapple.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Jamaican Rum: This is one of the base spirits. We used Wray & Nephew Gold Jamaican because it’s high quality yet still affordable, full flavored while still being lighter than other rums, and lends exotic spice flavors to the finish of the drink. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Campari: This is a bitter Italian liqueur made with herbs, aromatic plants, fruit, alcohol, and water. For a mocktail version of this drink, try Giffard Aperitif Syrup in place of the Campari.

Sweet Vermouth: This is a fortified wine that adds sweetness. We used Noilly Prat Sweet Vermouth for its spicy notes and fruity flavor. For a mocktail version of this drink, try Lyre’s Apéritif Rosso in place of the sweet vermouth.

Black Rum: This is the other base spirit. We used Gosling’s Black Seal 151 Proof Rum because it offers high alcohol content and rich flavor. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Coconut Cream: This is a thick cream made from coconut milk. We used Coco Lopez Cream of Coconut for its rich flavor and silky texture.

Pineapple Juice: This adds sweet and fruity pineapple flavor. We prefer fresh pineapple juice, but you can substitute canned juice if that’s easier than juicing an entire pineapple.

Tasting Notes

The Amaro Di Cocco features hints of vermouth, Campari, and pineapple aroma and has a deep, bittersweet flavor with the telltale vermouth and Campari notes along with rum funkiness, pineapple sweetness, and coconut milkiness; the aftertaste then goes down with the general feeling of a Negroni and some additional subtle rum and fruit flavor.

Our Opinion of This Cocktail Recipe: We were pretty split on this drink. Alex found it to be a really interesting and tasty conceptual, and although Kendall still finds Campari to be overwhelming to her palate, she did admit to this one being pretty good. It just wasn’t her favorite thanks to the amaro’s bitter flavor.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

Take Our Quiz →

Alex’s Take: ⭐⭐⭐⭐
“This drink was an unexpected delight, especially since I really hadn’t examined the ingredient list before I grabbed the bottles to make it. The book describes it as a tiki Negroni, which obviously makes perfect sense given the ingredients. The addition of pineapple likens it to a Jungle Bird, in my opinion, and the coconut makes it even more indescribably complex. Overall, I really enjoyed it; I found its flavor to be bitter and deep, meaning it would likely be palatable only to the initiated Campari and vermouth lovers, but since I am one of those, I thought it was a delectable sipper.”

Kendall’s Take: ⭐⭐
“Alex likened this drink to the Jungle Bird. To be honest, I don’t remember exactly what that one tastes like because I’m not big on Campari and haven’t tried that recipe since our tasting last year, but I think Alex’s assessment is right on from what I recall. I would say this one is a bridge to getting your palate used to the bitterness if you can’t quite drink a Jungle Bird yet. The bitterness is there but certainly not in the same way.”

Recipe

This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

AuthorEasy TikiPrep Time5 minsRating

Ingredients
 1 oz Jamaican Rum
 1 oz Campari
 1 oz Sweet Vermouth
 ½ oz Black Rum
 1 ½ oz Coconut Cream
 1 ½ oz Pineapple Juice

Method
1

Add Jamaican rum, Campari, sweet vermouth, black rum, coconut cream, pineapple juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a tiki or highball glass filled with fresh crushed ice.

Ingredients

Ingredients
 1 oz Jamaican Rum
 1 oz Campari
 1 oz Sweet Vermouth
 ½ oz Black Rum
 1 ½ oz Coconut Cream
 1 ½ oz Pineapple Juice

Directions

Method
1

Add Jamaican rum, Campari, sweet vermouth, black rum, coconut cream, pineapple juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a tiki or highball glass filled with fresh crushed ice.

Amaro Di Cocco

Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rums, Giffard Aperitif Syrup in place of the Campari, and Lyre’s Apéritif Rosso in place of the sweet vermouth to try a booze-free version of this drink.

Tools & Glassware We Recommend

More Tiki Cocktails

If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:

Junior Colada Cocktail Recipe

Junior Colada: A pineapple rum cocktail made with coconut liqueur, pineapple juice, lime juice, coconut soda, and pineapple fronds

Caribe Daiquiri Cocktail Recipe

Caribe Daiquiri: A rum cocktail made with pineapple juice, lime juice, simple syrup, and a lime slice

Wishful Thinking Cocktail Recipe

Wishful Thinking: A sloe gin and rhum agricole cocktail made with ginger syrup, lime juice, absinthe, Angostura aromatic bitters, and a mint sprig

Tia Mia Cocktail Recipe

Tia Mia: A mezcal and rum cocktail made with lime juice, orange curaçao, orgeat syrup, a lime wheel, a mint sprig, and an orchid blossom

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