White Negroni Piña Colada

Chris Amirault, Parm Boyz | Los Angeles

For Parm Boyz, serving aperitiki cocktails, like the White Negroni Piña Colada, at their twice-monthly Italian-American pop-up made perfect sense. The concept of aperitiki offered a way to bring the unexpected to a red-sauce concept in the form of tropical drinks, but do them in a way that keeps the Italian through-line while leaning low-ABV, so the drinks are better companions with food.


Serving: 1

  • 1 ounce mezcal, preferably Mal Bien
  • 1/2 ounce Suze
  • 1/2 ounce Mahina Coconut Rhum Liqueur
  • 1/2 ounce lemon juice
  • 3/4 ounce pineapple juice
  • 1/4 ounce simple syrup (1:1, sugar:water)

Garnish: Angostura bitters, pineapple frond

  1. Combine all ingredients in a cocktail shaker and fill with ice.
  2. Shake until chilled.
  3. Fine-strain into a rocks glass filled with ice.
  4. Top with several dashes of Angostura bitters and garnish with a pineapple leaf.