Orange Blast
A tall rum and orange highball with homemade rosemary syrup and a splash of soda. Bright, herbal and not too sweet.
Servings 1 cocktail
Calories 227kcal
Equipment
- Small saucepan
- Cocktail shaker
- Copa glass or a large wine glass
Ingredients
Rosemary syrup
- ¼ cup sugar
- ¼ cup water
- 2 sprigs rosemary
Cocktail
- 2 oz white rum
- 3 oz orange juice freshly squeezed, from 1 orange
- ½ oz lime juice
- 2 dashes orange bitters
- 2 oz soda water chilled
- ice
Garnish
- 1 slice orange
- 1 sprig rosemary
Instructions
Rosemary syrup
- Bring 1/4 cup sugar, 1/4 cup water and 2 sprigs rosemary to a simmer in a small saucepan, stirring until the sugar dissolves, about 2 minutes.
- Take the pan off the heat and let the rosemary steep while the syrup cools, at least 20 minutes. Remove the rosemary. This makes enough syrup for about 4 cocktails.
The syrup keeps for 2 weeks in a jar in the fridge. Make it ahead and the cocktail takes 2 minutes.
Cocktail
- Fill a cocktail shaker with ice. Add 2 oz white rum, 3 oz orange juice, 1/2 oz lime juice, 3/4 oz of the rosemary syrup and 2 dashes orange bitters. Shake hard for 15 seconds.
- Strain into a copa glass filled with fresh ice and top with 2 oz soda water.
- Clap 1 sprig rosemary between your hands to release its aroma and tuck it into the glass with 1 slice orange.
Notes
For a non-alcoholic version, leave out the rum and top the glass with extra soda water.
Blood oranges, when they are in season, turn this into a ruby-red drink.
Nutrition
Calories: 227kcal | Carbohydrates: 24g | Protein: 1g | Sodium: 10mg | Potassium: 200mg | Sugar: 22g | Vitamin C: 50mg | Calcium: 12mg
