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.
Add dark rum, Campari, sweet vermouth, black rum, coconut cream, and pineapple juice to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Fill a tiki or highball glass with fresh cracked ice.
Using a Hawthorne strainer, strain into a tiki or highball glass.