Daylight savings really did a number on me this year! But even though it’s technically still winter, I’m pretty thankful that San Francisco has been experiencing some really warm weather (hello, 70 degrees!). I’m proposing a toast to sunshine and getting my sleep schedule back on track with this delicious signature cocktail from Paula LeDuc. All you pineapple lovers, this drink is for you! The Gold Rush is a tart, refreshing combo of apricot liquor, sherry and crushed pineapple—like summer in a cup. If you try making this signature sip for yourself, tag us on Instagram!
Glass: crushed ice filled old fashioned // Method: shake and strain // Garnish: lime wheel
1.5 oz. Pineapple Infused Fino Sherry
.5 oz. Apricot Liqueur
.5 oz. Honey Syrup (2:1)
.5 oz. Pineapple Juice
.75 oz. Lime Juice
1 eye dropper of cinnamon tincture
Shake and strain into glass half filled with crushed ice. // Add more crushed ice to form a small mountain. // Top with angostura bitters.
This post is sponsored by RICHARD PHOTO LAB.