3/4 oz Lustau Amontillado Sherry
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Burnt Cinnamon Syrup
Shake with ice, pour into a snifter glass, garnish with 2 dash Angostura Bitters, and add straws.
(*) Although I questioned the bartender about this amount in his written recipe, the drink might make more sense with 1 1/2 oz rum.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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4 comments:
I love this drink and have been wanting to recreate it. Thank you for the info!
hey Fred, does this drink really only have 1/2oz white rum? Even with the Amontillado, it ends up at least than 1.5oz of base, just making sure before I go recreating it!
Thanks,
Max
I questioned it when I was told by the bartender. He double checked the recipe from the sheets. It ought to be 1.5 oz in my mind. Feel free to use that volume.
If there is ever a 3rd book, my compendium of drink recipes has it as such:
Holy Mountain
1 1/2 oz Palo Viejo White Rum
3/4 oz Lustau Amontillado Sherry
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
Shake with ice, strain into a snifter glass, fill with ice, garnish with 2 dash Angostura Bitters, and add straws.
An adaptation of Luke Graham’s tropical libation created at Saloon circa 2017.
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