Blackberry-Rosemary Rum Cocktail
Author: Nicole
Ingredients
Syrup
  • 1 cup fresh/frozen blackberries
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 cup water
  • 1 cup Turbinado (raw) sugar
Cocktail
  • 2 ounces amber rum
  • 1 ounce Blackberry-Rosemary syrup
  • Seltzer
  • Garnish with a fresh blackberry and sprig of rosemary
Instructions
To make syrup:
  1. In a small saucepan, combine blackberries (no need to thaw if frozen), rosemary, water and sugar over medium-high heat. Stir until sugar dissolves while pressing blackberries against the side of the pan.
  2. Bring to a boil and let boil for a minute.
  3. Remove from heat and let steep for an hour or two so flavors can develop.
  4. Strain syrup into a storage container.
  5. Store for up to 2 weeks in the refrigerator or freeze.
To make cocktail:
  1. Fill highball glass with ice.
  2. Add rum and blackberry-rosemary syrup.
  3. Top with seltzer and stir.
  4. Garnish with a fresh blackberry and sprig of rosemary.
Notes
* The syrup recipe makes about 1-1/2 cups (or 12 ounces) – enough for 12 cocktails.
* This syrup freezes well so you can make it ahead of time.
* You can use white sugar in place of Turbinado (raw) sugar if prefer.
* Great as a mixer for cocktails but also mixes well with seltzer.
Recipe by Riegl Palate at https://www.rieglpalate.com/blackberry-rosemary-rum-cocktail/