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 fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused to develop a bold, bitter orange flavor.

Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.

Black Rum: This is a type of rum made with sugarcane molasses or juice, water, and yeast, which are fermented and then distilled and aged to develop a deep, slightly smoky-sweet flavor.

Coconut Cream: This is a condiment made with coconut milk and sugar, which are blended into a thick, rich texture with a natural coconut flavor.

Pineapple Juice: This is the liquid extracted from the flesh of ripe pineapples that has a sweet, tangy tropical flavor and bright yellow color.

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.

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 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 found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.