Boxes are piled everywhere and things are in a general state of disarray over here. I have so many great recipes and other posts I am dying to share with you but those will have to wait just a bit longer until we are settled. However, I did want to leave you this lovely beverage in case you might want to enjoy it this weekend. Though I skipped last week, I have decided to continue cocktail Fridays a little while longer because there are just too many ideas I want to share with you. I hope you’re still enjoying this feature because I certainly am!

This is my attempt to recreate a cocktail we love from one of our favorite local bars, The Libertine. It was the first drink I ever tried there and it was the perfect introduction to their establishment. I have always loved pineapple juice with rum for a quick and easy cocktail. This is that, but with a more complex flavor and an bit more sophistication. Their version features dark rum, pineapple juice and an herbal infusion of rosemary and it is outstanding. Though I try a different drink any time we are able to go there, and they make many exceptional drinks, it is hard to top this combination in my book. Be sure to use the rosemary sprig for garnish – its scent will really enhance the herbal notes and helps the rosemary hold its own amongst the strong flavors of the rum and pineapple. Cheers to the weekend (and hopefully a smooth move!)

  • Yield 2 servings


  • 6 sprigs of rosemary, divided
  • ¼ cup sugar
  • ¼ cup water
  • ¾ cup unsweetened pineapple juice
  • ½ cup dark rum
  • ¼ cup rosemary syrup (above)


  • 01

    To make the rosemary syrup, combine two sprigs of the rosemary in a small saucepan with the sugar and water. Warm over medium heat until the sugar has melted into the syrup. Reduce the heat to low and let steep with the rosemary about 15-20 minutes. Remove from the heat, strain, and cool.

  • 02

    To make the cocktails, place two sprigs of the rosemary in a cocktail shaker. Add in the pineapple juice and the rosemary syrup. Muddle together well. Add in the rum. Add ice to the shaker, close and mix well until blended and chilled. Taste and adjust as necessary. Strain into glasses and garnish with remaining rosemary sprigs.