A summery rosemary cocktail, as seen on Food Network's The Kitchen.
Recipe courtesy of Geoffrey Zakarian

Pineapple Breeze

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 1 drink


Demerara Sugar Simple Syrup:


  1. Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge.

Demerara Sugar Simple Syrup:

Yield: about 3/4 cup
  1. Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.