Amaro Di Cocco Cocktail Recipe
Amaro Di Cocco Cocktail Recipe

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. 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:

Dark Rum: This is a type of rum made with molasses or sugarcane juice, spices, and alcohol that has been barrel aged for a long period of time. I used J. Wray & Nephew Gold Jamaican Rum.

Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.

Black Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for the longest period of time of any rum. I used Gosling’s Black Seal 151 Proof Rum.

Coconut Cream: This is a thick cream made from coconut milk. I used Coco Lopez Cream of Coconut.

Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.

Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple so the flesh can be cut. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the Hamilton Beach Large Juicer for the pineapple.

Libbey 4 Piece Modern Bar Tiki Bamboo Cooler Set, Clear
Libbey 4 Piece Modern Bar Tiki Bamboo Cooler Set, Clear
Four piece set; 16 ounce capacity; Bamboo shaped coolers perfect for any island inspired refreshment
Libbey 32802 Bamboo 16 oz Specialty Cooler Glass, Set of 6 w/Bonus FDL Picks
Libbey 32802 Bamboo 16 oz Specialty Cooler Glass, Set of 6 w/Bonus FDL Picks
Diagonal panels create subtle movement; Horizontal ridges provide useful grip; Feature the Safedge Rim Guarantee; Made in America; Dishwasher Safe; Lead Free
$45.90
OXO Good Grips 8 Inch Chef's Knife
OXO Good Grips 8 Inch Chef’s Knife
Contoured handle design provides control while chopping and cutting; Soft, comfortable handle ensures a safe, non-slip grip, even when wet
$20.74
OXO Good Grips Stainless Steel Pineapple Corer & Slicer,Silver/Black
OXO Good Grips Stainless Steel Pineapple Corer & Slicer,Silver/Black
Cores and slices whole pineapples quickly and easily; Measurement markings help prevent piercing the bottom of the shell
$22.95 Amazon Prime

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-06-20.

Amaro Di Cocco Cocktail Recipe

Tasting Notes

This cocktail has the following flavor profile:

Appearance: Alluring orange-red color

• Aroma: Noticeable vermouth, Campari, and pineapple

• Taste: Deep bittersweet vermouth and Campari flavor accented with rum, coconut, pineapple

• Finish: More bitterness and subtle rum spices

Kendall’s Rating: ⭐⭐

Kendall’s Take: “I’d heard this likened to the Jungle Bird, but to be honest, I didn’t remember exactly what that recipe tasted like because I’m not big on Campari and haven’t tried it since a tasting a couple years prior to trying the Amaro Di Cocco. I think that assessment is right on from what I recall though. I would say this one is a bridge to getting your palate used to the bitterness of Campari 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.

Sale
Easy Tiki: A Modern Revival with 60 Recipes
Easy Tiki: A Modern Revival with 60 Recipes
Hardcover Book; Frechette, Chloe (Author); English (Publication Language); 176 Pages – 05/12/2020 (Publication Date) – Ten Speed Press (Publisher)
$11.39 Amazon Prime

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-06-20.

Amaro Di Cocco

The Amaro Di Cocco is a modern tiki cocktail that was created by Ryan Lotz at Shore Leave in Boston, Massachusetts. 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.

Prep Time 3 mins Assembly Time 2 mins Total Time 5 mins Difficulty: Intermediate Servings: 1 Calories: 360 Best Season: Summer

Ingredients

Method

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

  2. Shake for 10-20 seconds.

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

Frequently Asked Questions

Expand All:
How do I make this cocktail recipe non-alcoholic?

Use Caleño Non-Alcoholic Dark & Spicy Tropical Spirit in place of the rum, Giffard Non-Alcoholic Bitter Syrup in place of the bitter liqueur, and Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth to try a mocktail version of this drink.

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About The Author

Kendall is the creator of Novel Nightcaps, a mixology blog chronicling recipes she tries from her cocktail book collection.