Lemon seemed to overpower the subtle notes of the Amaro and the tequila was completely lost. I'd suggest cutting lemon juice in half. It was a much better the second round, better showcase of the other 3 IMO.

Much for sophisticated cocktail compared to a regular menu item. This recipe would be perfect 5 if the type of rum was more specific. Pineapple rum ranges from sweet syrup to just a hint of pineapple. I think this version requires a more neutral rum like Plantation Pineapple Rum. Any sweetened rum will ruin this version.

Can anyone explain the difference between "coconut rum" and "coconut liqueur?" Even the pictures both say "rum with coconut flavor"