Disaronno Amaretto, Amaro, Cognac, Pineapple, Ginger & Lemon Juice Recipe

Prep

If using fresh ginger, grate a 1-inch piece and press through a fine mesh or microplane to yield about 0.5 oz ginger juice. If using ginger syrup, measure 0.5 oz. Juice lemons and pineapple fresh if possible; strain pineapple juice to remove fibrous bits.

Add Disaronno Amaretto (1.5 oz), Amaro (0.5 oz), Cognac (0.75 oz), fresh pineapple juice (1.5 oz), fresh lemon juice (0.5 oz), and ginger juice or syrup (0.5 oz) into a cocktail shaker.

If you prefer a slightly sweeter cocktail, add simple syrup (0.25 oz). Add 1 dash Angostura bitters if you want additional aromatic complexity.

Fill the shaker with ice (about 4–6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain the mixture through a fine mesh strainer into a chilled rocks glass over fresh crushed or cubed ice (about 1 cup). Double-straining removes small ice shards and ginger or pineapple pulp for a clean texture.

Garnish with a pineapple wedge or leaf and a thin lemon wheel or twist. Express the lemon peel over the drink to release oils, then drop or place on the rim.

Serve immediately with a short stirring spoon or straw. Recommend sipping slowly to enjoy the balance of almond, bitter herbal, fruit, citrus and ginger heat.