Blackberry-Rosemary Rum Cocktail
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:
- 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.
- Bring to a boil and let boil for a minute.
- Remove from heat and let steep for an hour or two so flavors can develop.
- Strain syrup into a storage container.
- Store for up to 2 weeks in the refrigerator or freeze.
To make cocktail:
- Fill highball glass with ice.
- Add rum and blackberry-rosemary syrup.
- Top with seltzer and stir.
- 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.
* 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.
