Lemon/Rosemary Rum Cooler
Prep time
Total time
Recipe by:
Serves: 4
  • 8 whole lemons, preferably Meyer lemons
  • 8 sprigs of rosemary
  • 8 lemon slices, seeds removed
  • ½ cup granulated sugar
  • Kosher salt
  • 4 (1.5 ounce) jiggers Bayou Silver Rum
  1. In the container of a large 2-quart pitcher or large 64-ounce Mason jar, squeeze the juice of the lemons removing any seeds. Add 4 rosemary sprigs along with 4 slices of the lemon. Add the sugar and fill the pitcher with water and stir. Let steep for 2 hours or overnight.
  2. In 4 tall glasses, rub each rim with 1 lemon slice. Invert the glass onto a plate covered with kosher salt and move the rim around the salt until coated.
  3. In each glass filled with ice, add 1 jigger of rum and fill with lemonade. Finish by adding 1 slice of lemon and 1 sprig of rosemary for garnish. Repeat for each cocktail.
Look for Bayou Rum products wherever liquor is sold, and if they don't have it, ask for it. I like Meyer lemons for this, but regular lemons will work fine. Our lemon tree produces more lemons than we can use, so we have a "squeezing and freezing" party to enjoy the juice year round. You can make this drink by the pitcher full or individually in a cocktail shaker; either way, it works. I like the salt on the rim for an unexpected contrast of taste and texture; feel free to leave it out.
Recipe by Acadiana Table at https://acadianatable.com/2017/06/26/lemon-rosemary-rum-cooler/