Photo Credit: voloshin311/ adobe stock
Created by Maxime Belfand, Saxon + Parole, NYC. Maxime Belfand makes his cocktaial with Brugal extra dry.
INGREDIENTS
SERVES 1
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2 oz Rum
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3/4 oz rosemary honey
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3/4 yields Lime Juice Raw
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1 1/2 oz Sparkling Wine, Dry
DIRECTIONS
1
Shake Brugal, rosemary honey and fresh lime with ice and strain into an ice-filled rocks glass. Top with a dry sparkling wine and garnish with a sprig of fresh rosemary.