Blueberry Rum Slush
2 cups ice
2 cups blueberry juice
12 oz. ginger ale
1 cup white rum
½ cup creme de cassis
4 sprigs fresh rosemary to garnish
• Place the ice, blueberry juice, ginger ale, rum and creme de cassis in a blender and blitz until frothy. Pour into 4 large serving glasses.
• Slap the fresh rosemary between your palms to release the oils. Garnish each drink with a rosemary sprig and serve with a straw.