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Montenegro for Two

Recipe: Jonathan Jarrett and Brandon Ristaino , Test Pilot , Santa Barbara

Photo: Eliot Montero

October 05, 2020

A fall-friendly trip to the tropics.

Layers of baking spice from Amaro Montenegro and Angostura bitters bring extra depth to this tropical rum drink from Santa Barbara. If you have cherry bark vanilla bitters on hand, split the measure with the Angostura bitters as they do at the bar for a fruitier cocktail profile.

Ingredients

3 oz. Amaro Montenegro
1 oz. Jamaican rum (Test Pilot uses Smith and Cross)
2 oz. fresh lime juice
¼ oz. pineapple syrup
¾ oz. Demerara syrup (1:1)
8 dashes Angostura bitters

Tools:shaker, strainer
Glass:tiki mug or pineapple shell
Garnish:edible flowers, orange slices, cherries, pineapple leaves

Preparation

Add all of the ingredients to your shaker and shake for 8-12 seconds with ice. Strain into a pineapple shell or large tiki mug over ice. Garnish.

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