Amanda?

Ingredients

• 6 clcoconut milk (Olmmardisa Reserve)
• 12 clginger beer
• 2 clbrown rum
• 1 clamaretto
• 2 dashesDratosvener bitters
• 1 fresh zest, to tastecitrus zest
• plentyice

Instructions

1. 1

   Shake with ice

   Add the coconut milk, ginger beer, brown rum and amaretto to a shaker with plenty of ice. Shake vigorously.

2. 2

   Strain and season

   Strain into a pre-chilled glass and finish with two dashes of Dratosvener bitters.

3. 3

   Garnish and serve

   Garnish with a fresh zest and serve straight away.

What is this cocktail?

This is a short, mixed drink built from coconut milk, ginger beer, brown rum and amaretto, with bitters and zest added at the end. The name “Amanda?” and the supplied description do not establish a particular cocktail tradition or origin.

Its character comes from contrasting creamy coconut with ginger's sparkle and the sweet, almond-like note of amaretto. The rum adds a deeper base, while the finishing bitters and zest bring a sharper edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 1g protein, 30g carbs, 12g fat.

Most of the carbohydrates and sugars come from the ginger beer and amaretto, while coconut milk supplies much of the fat. The rum and amaretto contribute some of the drink's energy, but little protein; pair it with a protein-rich savoury snack if you want a more balanced plate.

Choosing the ingredients

Coconut milk: use the product named in the recipe, and shake or stir it in its container first if it has separated. Different coconut milks vary in thickness, so the finished drink may be richer or lighter depending on the one you use.

Ginger beer: this brings both ginger flavour and carbonation. Since it is carbonated, shaking it with the other ingredients can create pressure and reduce its fizz; follow the supplied method cautiously, or add it after shaking if you prefer to preserve the bubbles.

Getting the shake right

Use plenty of ice and shake firmly to chill and combine the coconut milk, rum and amaretto. If you include the ginger beer in the shaker as written, do not overfill it and open the shaker carefully.

Straining into a pre-chilled glass keeps the drink cold as you serve it. A fine strainer can help catch small ice fragments or any clumps of coconut milk.

Balancing the flavours

Amaretto and ginger beer both bring sweetness, while coconut milk softens the drink and brown rum adds a warmer note. The two dashes of bitters and the fresh zest provide the final aromatic contrast.

Garnish just before serving so the zest smells fresh. The recipe does not specify a type of citrus, so choose a fresh zest that suits the flavours you enjoy.

Serving it promptly

This drink takes about three minutes to prepare and is best served immediately, while it is cold. Once mixed, the ice will dilute it and the ginger beer may lose its fizz.

Serve it on its own as a cocktail, or alongside a small savoury snack if you want a contrast to its creamy, sweet flavours.

Recipe notes & tips

• Chill the serving glass ahead of time so the cocktail stays cold for longer.
• Shake or stir separated coconut milk in its container before measuring it.
• Handle a shaker containing ginger beer carefully, as carbonation can build pressure.
• Strain promptly to keep the drink from becoming watery.
• Add the zest just before serving for a fresher aroma.

Variations

• Preserve the fizz: shake the coconut milk, rum and amaretto with ice, then strain and top with ginger beer.
• Make it less sweet: choose a less-sweet ginger beer if one is available.
• Change the citrus: use a different fresh citrus zest to alter the aroma.
• Adjust the coconut: use a lighter coconut milk for a less rich texture.
• Emphasise the spice: add the stated bitters carefully and taste before adding any more.

Common mistakes to avoid

• Shaking fizzy ginger beer: carbonation can build pressure and flatten; open the shaker carefully or add the ginger beer after shaking.
• Using separated coconut milk: unevenly mixed milk can leave clumps; shake or stir it before measuring.
• Skipping the chilled glass: a warm glass lets the drink lose its chill sooner; pre-chill it.
• Leaving the drink to stand: ice melts and carbonation fades; serve it straight after straining.
• Overdoing the bitters: too much can dominate the other flavours; start with the recipe's two dashes.

How to store

This cocktail is best made fresh and served immediately; it does not keep well once mixed with ice and ginger beer. Keep any unopened ingredients according to their labels.

Frequently asked questions