Cocktails - The Love Bug Cocktail

The Love Bug Cocktail
from the Refuel Bar Team at The Soho Hotel

Ingredients 

• 50ml spiced rum (we used Jamaica Cove Rum)
• 10ml Passoa passion fruit liqueur
• 10ml homemade rosemary syrup (recipe below)
• 20ml passion fruit juice
• Dried pineapple circle and fresh rosemary sprig to garnish

Method

1. Fill a shaker with cubed ice
2. Add all the ingredients apart from the dried pineapple circle and rosemary sprig
3. Shake vigorously
4. Double strain into a spritz glass
5. Garnish with a dried pineapple circle and rosemary sprig

for the rosemary syrup

1. Use equal measures of sugar and cold water – depending on how much you want to make
2. Add to a pan and with a couple of sprigs of rosemary.  Warm in the pan until all the sugar is dissolved
3. Leave to infuse until the liquid has cooled. Take out the rosemary and keep in a bottle in the fridge for up to a week