3/4 oz Pineapple Juice
3/4 oz Campari
3/4 oz Cinzano Sweet Vermouth
3/4 oz Coconut Cream
Shake with ice and strain into a white wine glass. Fill with crushed ice, float 1/4 oz Hamilton's Jamaican Blackstrap Rum, and add straws.
The Thursday before Negroni Week began, I stopped into No. 9 Park and found a seat in front of bartender Ryan Lotz. Ryan mentioned that he had a fresh housemade coconut cream, but that did not fully pique my interest until he continued on to say that it was in their Negroni Week special!? Ryan merged a Kingston or rum Negroni with a Piña Colada, and I could not say no to that concept. It also reminded me greatly of a Jungle Bird with the addition of vermouth and coconut. However, it lacked a name at the time though and Piña Negrada was my favorite with Noce di Cocco being where the house was leaning; when the menu launched though, it appeared as Amaro di Cocco.