Yacht Rock Recipe

Combine 0.75 cup sugar and 0.75 cup water in a small saucepan. Add 2 cinnamon sticks and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Simmer gently for 5 minutes to infuse cinnamon, then remove from heat. Let syrup cool to room temperature with the cinnamon sticks steeping for at least 15–30 minutes for stronger flavor.

Remove cinnamon sticks, transfer syrup to a jar, refrigerate. Syrup will keep 2–3 weeks. Measure 0.5 oz for the cocktail.

Prepare mango purée (if using fresh)

If using fresh mango, peel and dice one ripe mango and blitz in a blender or food processor until smooth. Strain if desired to remove fibers. You can also use high-quality store-bought mango purée.

In a cocktail shaker, add 1.5 oz Planetary Pineapple Rum, 1 oz Denizen 8yr Rum, 1 oz mango purée, 0.75 oz fresh lime juice, 0.5 oz cinnamon syrup, and 2 dashes Angostura bitters.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Double-strain the cocktail into a chilled coupe or rocks glass filled with fresh large ice (if serving on the rocks) using a Hawthorne and fine mesh strainer to remove ice shards and mango fiber.

Garnish with a mango slice or wheel and a lime wheel on the rim. Lightly dust the top of the drink with a very small pinch of ground cinnamon (use sparingly) and, if desired, slap a mint sprig to release oils and tuck it beside the garnish.

Serve immediately. Sip and enjoy the interplay of tropical pineapple and mango with the warm baking spice of cinnamon and the depth of the aged Denizen rum.