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THE RECIPE
How to make Amaro di Cocco with Jamaican Rum, Pineapple Juice, Bitter Aperitif. See ingredients and step-by-step instructions.
Shake the Jamaican rum (Appleton 12), pineapple juice, Campari, sweet vermouth (Cinzano Rosso), and coconut cream with ice until well chilled.
Strain the mixture into a white wine glass.
Cover the drink with a layer of crushed ice.
Float the Jamaican rum (Hamilton's Jamaican Black Strap) over the top.
Serve with straws.
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