Rosemary Rummy

Rosemary Rummy
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup sugar
  • 8 sprigs fresh thyme
  • 8 sprigs fresh rosemary
  • 12 ounces white rum (1-1/2 cups)
  • 1/4 cup fresh lemon juice (about 2 lemons), plus lemon wedges, for garnish
  • Ice cubes
  • 16 ounces sparkling water (2 cups)


Bring 1/4 cup water to a boil with the sugar, thyme and rosemary, stirring, until the sugar dissolves. Let the mixture cool, then strain into a pitcher; discard the herbs. Stir in the rum and lemon juice. Pour into highball glasses filled with ice and top each with sparkling water and a lemon wedge.