Description
Subtly sweet and summery fresh, this drink is perfectly refreshing.
Ingredients
Scale
For the Rosemary Simple Syrup
- 1/4 cup of raw local honey
- 1 cup water
- 1 fresh sprig rosemary
For the Drink
- 1 peach, sliced and roasted
- 1/2 ounce fresh juice from 1 lemon
- 1/2 ounce rosemary simple syrup (see recipe below)
- 1 ounce of pure pineapple juice
- Perrier mineral water (3-4 ounces)
- Ice
Instructions
How to make the Syrup
- Combine water, rosemary, and raw local honey in a small saucepan. Heat over high heat until boiling, stirring to dissolve honey. Reduce to a simmer and continue to cook until for 8 minutes. Remove from heat and let cool. Strain through a fine mesh strainer to remove bits.
- While the syrup is cooling, slice up a peach and roast in a pan for 5-8 minutes. Press with a spatula to release the juice and transfer into a glass dish (looks a bit mushy, but has roasted flavour).
- For the Mocktail: Muddle the roasted peach and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and pineapple juice and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Fill to top with Perrier water. Garnish with a rosemary sprig.
Notes
- Rosemary syrup will keep for one week in a sealed container in the refrigerator.
- Skip the perrier and replace with 1 1/2 ounces bourbon for a cocktail.