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
- Fill a shaker with cubed ice
- Add all the ingredients apart from the dried pineapple circle and rosemary sprig
- Shake vigorously
- Double strain into a spritz glass
- Garnish with a dried pineapple circle and rosemary sprig
for the rosemary syrup
- Use equal measures of sugar and cold water – depending on how much you want to make
- Add to a pan and with a couple of sprigs of rosemary. Warm in the pan until all the sugar is dissolved
- 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