Tropigroni Recipe
Appleton 8yr Rum, Coconut Rum, Montenegro, Campari, Sweet Vermouth
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Ingredients
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Cocktail
Method
Cocktail
Combine ingredients
In a cocktail shaker, add 1.5 oz Appleton 8yr rum, 0.5 oz coconut rum, 0.5 oz Amaro Montenegro, 0.5 oz Campari, 0.75 oz sweet vermouth, 2 dashes Angostura bitters, and 0.25 oz simple syrup (use only if you prefer a touch more sweetness).
Add ice and shake
Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The goal is to properly dilute and integrate the richer components (rum, amaro, vermouth) with the bright bitter notes.
Double-strain and serve
Discard ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any solids.
Garnish
Express an orange twist over the cocktail by holding the twist over the drink and giving it a firm squeeze to release oils, then run the peel around the rim and drop it into the glass (or hang on the rim).
Serve
Serve immediately. The Tropigroni balances the warmth and funk of aged rum with coconut sweetness, herbal amaro, and Campari bitterness—sip slowly.