Rosemary Lemonade

March 25, 2014

A few weeks ago CJ and I decided to book a last-minute day-trip to Freeport, Grand Bahama. Not a rash decision in the least, for the island which lays north-west of our of capital outpost, New Providence, is no more than a 45 minute flight. We landed at 6:45 a.m. with a packed island itinerary, as per usual, the most anticipated experience being a pre-arranged lunch at Chef Tim Tibitt’s Flying Fish Modern Seafood.

Although, before we tuck-in to the main course and get better acquainted with Tim Tibbitts, who was recently named one of the Caribbean’s top 25 chefs, I want to share his wife Rebecca’s Rosemary Lemonade recipe as it is a cocktail that will surely become synonymous with Spring, and eventually Summer in our home.

Recipe:

2 oz simple syrup {50% water – 50% sugar heated to dissolve}

2 oz rosemary syrup {50% water – 50% sugar +3 sprigs of fresh rosemary heated to dissolve and steeped for 30 minutes}
2 oz fresh squeezed lemon juice
4 oz dry white wine. I used Young’s Champagne Domaine Perraud Bourgogne Aligote in substitute of Albarino

Place all ingredients in a cocktail shaker, add ice and shake vigorously. Strain into a sugar-rimmed wine glass.

OLYMPUS DIGITAL CAMERA | Photo Credit: Vanessa Pritchard |