Soggy Dollar Recipe
Amaro Del Etna, Coconut Puree, Pinapple, Orange, Lime, Nutmeg tropical pain reliever
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Ingredients
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Cocktail
Garnish & Ice
Method
Cocktail
- 1
Prepare ingredients
Juice fresh pineapple, orange, and lime. If using canned cream of coconut, stir or shake the container so coconut purée is smooth and pourable. Grate a small amount of whole nutmeg so it's ready for garnish.
- 2
Mix
In a cocktail shaker, add Amaro del Etna, coconut purée, fresh pineapple juice, fresh orange juice, fresh lime juice, and demerara syrup. Add the optional dash of Angostura bitters if you want added aromatic complexity.
- 3
Shake with ice
Fill the shaker with 4-6 large ice cubes. Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly frothy from the coconut purée.
- 4
Prepare glass
Fill a double old-fashioned glass or tiki mug halfway with crushed ice (about 1 cup).
- 5
Strain and serve
Double-strain (using a Hawthorne and fine mesh strainer if available) the shaken cocktail over the crushed ice to remove any large pulp or coconut solids, creating a smooth tropical texture.
- 6
Finish
Grate a light dusting of fresh nutmeg over the top (use about 1/8–1/4 of a teaspoon worth of grated nutmeg). Garnish the rim with a pineapple wedge and a lime wheel. Serve with a short straw.
Notes
- 7
If you prefer a creamier, thicker drink, increase coconut purée to 1.5 oz. For a less sweet version, reduce the demerara syrup to 0.125 oz. Use fresh juices for the brightest, most balanced tropical flavors. Adjust bitters to taste — omit if you prefer purely tropical and sweet.