Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Amaro Base
Tropical & Citrus
Herbal Accent
Garnish & Ice
Method
Amaro Base
- 1
Combine base spirits
Add 1 oz amaro, 1 oz dark rum, and 0.5 oz white rum to a mixing tin or shaker.
Tropical & Citrus
- 2
Add juices and sweeteners
Add 1 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.5 oz orgeat, and 0.25 oz simple syrup to the mixing tin with the spirits. The pineapple brings tropical notes while orgeat adds almond richness that plays with the amaro's botanicals.
Herbal Accent
- 3
Layer herbal complexity
Add 0.25 oz green chartreuse and 2 dashes Angostura bitters to the tin. These small but potent additions provide a bright herbal top note and aromatic bitterness to balance the tropical sweetness.
Mixing & Serving
- 4
Shake with ice
Fill the shaker with a generous amount of ice (or add roughly 1 cup crushed ice), cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 5
Prepare glass
Fill a double old-fashioned or tiki mug with crushed ice to the brim.
- 6
Strain and layer
Double-strain the cocktail over the crushed ice. For a layered look, pour slowly over the back of a spoon so the chartreuse and amaro settle in subtle strata with the pineapple-sweet mix.
- 7
Garnish
Garnish with a pineapple frond or dehydrated pineapple wheel and a lime wheel or wedge. Optionally add one or two drops of green chartreuse on top of the crushed ice for an aromatic accent.
- 8
Serve
Serve immediately with a short straw. Encourage the guest to sip through the layered aromatics so the herbal, layered, tropical profile can be experienced from the first sip.
