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Cocktail recipe: Strawberry Rosemary Rum Fizz

An ideal blend of sweet and sour

An ideal blend of sweet and sour

An ideal blend of sweet and sour
All the rage in the mixology world right now is the use of shrubs in cocktails. No, you don't want to add yard trimmings to your drink, but you do want to create vinegar-and-sugar-based syrups that are the perfect blend of sweet and sour. The shrub used in this recipe is geared toward the upcoming strawberry harvest, but you can mix and match fruits and herbs all season long.
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Strawberry Rosemary Shrub Rum Fizz

1 ½ oz light rum 1 oz strawberry rosemary shrub* ½ oz fresh-squeezed lime juice 3 oz soda water lime for garnish

Pour rum, shrub, and lime juice in a pint glass. Fill with ice and stir vigorously. Strain into a tall, chilled glass. Top with club soda.

*Strawberry Rosemary Shrub

Strawberries Apple cider vinegar Sugar Rosemary sprig

Slice at least one cup of strawberries, barely cover with vinegar--strawberries should not be floating. Refrigerate overnight. Strain through a sieve. Add sugar equal to the amount of liquid you have, and bring to boil. Add rosemary. Turn heat down to very low, and let simmer 10 minutes, stirring frequently. Let cool. Remove rosemary. Can be kept in the refrigerator up to two weeks.