In this tropical Old-Fashioned variation that’s currently on the menu at Llama San, Natasha Bermudez calls on a split base of amontillado sherry and Japanese whisky. “The Nikka Coffey Malt whisky has a lot of banana on the nose and vanilla, with a very light smoke at the back of your palate. Amontillado sherry is salty, nutty—they work really nicely together.” A small measure of Paranubes Oaxacan agricole rum adds a “green grassy note,” says Bermudez, underscoring the tropical through-line of this drink.
Natasha Bermudez, Llama San | New York
- 1 ounce amontillado sherry, preferably Amontillado Principe de Barbadillo
- 1 ounce Japanese whisky, preferably Nikka Coffey Malt
- 1/2 ounce Giffard Banane du Brésil
- 1 teaspoon Oaxacan rum, preferably Paranubes
- 1/2 teaspoon Giffard Caribbean Pineapple
- 2 dashes Angostura bitters
Garnish: expressed lime peel, dehydrated pineapple
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Express lime peel and discard.
- Garnish with a dehydrated pineapple slice.