amaro di cocco

1 oz Appleton 12 Year Rum
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.
On the nose, the blackstrap molasses and funky Jamaican rum notes joined hints of pineapple. The thick sip gave forth caramel, coconut, and pineapple flavors, and this led into the rum, Campari, and pineapple swallow.