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INGREDIENTS

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

PREPARATION

• 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.

This article appears in May 2017.

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