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Recipe Detail Page
Rosemary Caipirinha
Early Summer 2015
To a rocks glass, add 4 lemon wedges and 1 oz Lemon-Rosemary Syrup (recipe follows). Muddle. Fill the glass with ice (or crushed ice) and add 2 oz cachaça. Stir well and garnish with a rosemary sprig.
Makes 1 cocktail
Makes approx. 1 cup (250 mL)
LEMON-ROSEMARYSYRUP
To a heatproof container, add 1 cup (250 mL) sugar, the zest of 1 whole lemon and 3 fresh rosemary stalks. Add 1 cup (250 mL) boiling water and stir to dissolve. Allow to cool. Remove lemon zest, cover, and store. Remove rosemary sprigs after 24 to 48 hours (to taste). Refrigerate for up to 3 weeks.
Makes approx. 1 cup (250 mL)
