Rosemary Rummy Recipe
- 1 cup sugar
- 8 sprigs fresh thyme
- 8 sprigs fresh rosemary
- 12 fluid ounces white rum
- 1/4 cup fresh lemon juice, plus
- Lemon wedges for garnish
- Ice cubes
- 16 fluid ounces sparkling water
- Bring 1/4 cup water to a boil with the sugar, thyme and rosemary, stirring, until the sugar dissolves. Let the mixture cool, then strain into a pitcher; discard the herbs. Stir in the rum and lemon juice. Pour into highball glasses filled with ice and top each with sparkling water and a lemon wedge.
