2 oz. Brugal Extra Dry rum
¾ oz. Rosemary honey*
¾ oz. Fresh lime juice
1 ½ oz. Dry sparkling wine
Shake rum, rosemary honey and fresh lime with ice, and strain into an ice-filled rocks glass. Top with sparkling wine and garnish with a sprig of fresh rosemary.
1 Cup light honey, such as clover
5 Rosemary sprigs
Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.
Maxime Belfand of Saxon + Parole in New York created this recipe.