“Amaro Montenegro and pineapple juice are two ingredients that really don’t need anything else,” says Sean Fennelly. “It’s like they’re meant to be together in absolute harmony.” But by adding jolt of pure nitrogen to the mix he turned a low-ABV, two-ingredient session drink into a creamy tropical cocktail that’s become the top-selling drink on the brunch menu at Neptune in London’s Kimpton Fitzroy hotel.
- 1 ounce Amaro Montenegro
- 4 ounces cold-pressed pineapple juice (any quality, not-from-concentrate pineapple juice, such as Trader Joe's brand, will do)
- Combine all ingredients in a sealable vessel and chill in the refrigerator for a couple of hours. (You can also easily scale up the recipe, keeping in the fridge for up to ten days.)
- Pour the mixture into an Isi Nitro Whip, charge with one N2 canister, and shake for about 30 seconds.
- Fill a chilled highball glass with ice, flip the Nitro Whip upside down and squeeze the lever to fill the glass. Allow thirty seconds for the creamy head to form and serve.
You can make the drink without the Isi Nitro Whip by shaking it in a cocktail shaker and straining into a chilled highball glass over ice.