
From Imbibe Magazine·View original →
Combine all ingredients in a mixing glass with cracked ice, stir until well chilled and diluted. Strain into a chilled cocktail glass, garnish with a lemon twist.
Pineapple Gomme Syrup 1 medium pineapple, peeled, cored, and roughly diced into 1 inch cubes 3 1/2 cups white sugar 2 cups hot water 1 1/2 oz. overproof rum (Clyde Common uses Hamilton 151)
Combine pineapple cubes, water and sugar in a blender and turn on high to emulsify. Strain through a fine mesh strainer. Add rum to make the syrup shelf stable. Bottle and store in the fridge for up to a month.