Faced with the hypothetical of choosing one drink with which to be stranded on a desert island, Lynnette Marrero of The Llama Inn picks her Golden Ananás, a combination of fino sherry, aged rum, a “cheeky” measure of mezcal and that favorite tropical staple: pineapple. For maximum effect, she recommends making an extra-large batch to “enjoy while listening to the crashing waves.”
The Golden Ananás
Lynnette Marrero, The Llama Inn | Brooklyn
- 3/4 ounce mezcal
- 3/4 ounce aged rum, preferably Zacapa
- 1 ounce fino sherry
- 1 ounce pineapple juice
- 1/4 ounce cinnamon syrup (see Editor's Note)
- Shake all ingredients with two ice cubes and serve over crushed ice in a pineapple.
1 cup sugar
1 cup water
1 two-inch piece of cinnamon bark
Combine sugar with water in a saucepan over low heat with cinnamon bark for five minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.