La Reina
Courtesy of Hush at the Viceroy, Washington, D.C.
Ingredients
- 2 oz. house made charred pineapple aged rum
- ½ oz Lustau Brandy de Jerez
- ½ oz. lemon juice
- ¼ oz. simple syrup
- caramelized banana for garnish
Instructions
- Mix all ingredients in cocktail shaker, add ice, and shake vigorously. Strain into glass with fresh ice. Garnish with caramelized banana slice.
Charred Pineapple Rum:
- Remove crown from one whole pineapple. Place entire pineapple (skin on) on grill, until the outside of it is equally blackened. Once it has cooled, cut into smaller chunks and place into large container. Pour 750 milliliter bottle of aged rum into container, over pineapple, and infuse for at least four days, then strain rum into new container.
