The White Negroni Piña Colada was created by Los Angeles Barman Chris Amirault and was most recently Beverage Director at Odium at the Broad museum here in LA. This cocktail was made for his Parm Boyz Pop Up bringing Italian Food and paired with great drinks to you so if you’re in LA and you want to experience the Italian Food Goodness.
White Negroni Piña Colada
An Italian inspired Tiki
Ingredients
- 1 oz Mezcal
- .5 oz Gentian Liqueur
- .5 oz Coconut Liqueur
- .75 oz Pinapple Juice
- .5 oz Lemon Juice
- .25 oz Simple Syrup
- Top Angostura Bitters
Garnish
Instructions
- Add ingredients to tin
- Add ice and shake 8-10 seconds
- Double strain into glass with large rock ice
- Garnish with Pineapple frond and top with Angostura Bitters
Here’s links to the tools I use in this video:
Antique Style Weighted Tin Set
Barfly Measuring Cup Jigger
Barfly Fine Strainer
Barfly Hawthorne Strainer
Japanese Bitters Dasher
Amehla Co. Thin Old Fashioned Glass (14oz): https://amzn.to/316T6iH
We Use a Lot of Amehla Company Glassware so if you want to check them out use our our discount code EDUCATEDBARFLY and use this link:
How is this a negroni?
No gin
No vermouth
No campari ( or comparable)
Probably one of my favorite cocktails. Don’t let the coconut liqueur turn you off, find a good one and you wont regret building the spec for this one. Also the cocktail works (IMHO) with Sallers gentian liqueur but its sweeter so skip the simple syrup.