The past few weeks I’ve been super busy and haven’t had time to give this blog the attention it deserves. At the beginning of the month I moved to a new apartment about a mile away from my old place. HUGE kitchen (island and all), fireplace, walk-in closet, and two awesome new roommates—I’m lovin’ it!
Also, I have a new job! Woohoo! I am the new Marketing Coordinator for dark spirits at Campari America! I joined the company two years ago as a member of the accounting team. It was my first post-college job, and I gotta say, it was pretty sweet working for a company that gave its employees a case of liquor for the holidays. I soon realized accounting wasn’t for me, but stuck around because I absolutely love our products (seriously, they’re fantastic), and was hoping a position in marketing would open up. Finally, I got my shot, and I cannot even explain how excited I am to start on Monday.
After an extremely long workday earlier this week, I went home and whipped up the following cocktail using one of our rums and Small Hand Foods Pineapple Gum Syrup. I love gum syrup because it saves me the trouble of making simple syrup, and it adds a viscous, luscious texture to a cocktail, making it a real treat to sip on. Small Hand Foods makes fantastic gum syrup (used in all of the best cocktail bars here in SF, and across the country), and it is available in a variety of flavors. My favorite is the pineapple—the sweet and tart, tropical flavor takes me back to a state of relaxation when my life is a little chaotic.
2 oz. Appleton 12 Year
1 oz. Pineapple Gum Syrup
½ oz. Lemon Juice
1 Rosemary Spring
In a pint glass, muddle a small rosemary sprig with pineapple gum syrup and fresh squeezed lemon juice. Add ice, then rum, and stir for several seconds. Double strain into a chilled cocktail glass, or over one large ice cube in a double rocks glass. Garnish with small rosemary sprig (optional).