The Golden Ananás

Lynnette Marrero, The Llama Inn | Brooklyn

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.”


Serving: 1

  • 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)

  1. Shake all ingredients with two ice cubes and serve over crushed ice in a pineapple.
Editor's Note

Cinnamon Syrup:
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.