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No better way to kick off the weekend that this magic combo of rum, orgeat & burnt rosemary.
Recipe for Rum & Orgeat Cocktail with Burnt Rosemary by Anisa Sabet for The Macadames.
Do you need to be treated to a cocktail and a good playlist come Friday?
Guys, it’s no secret I have a serious soft spot, no, let’s call it what it is, a giant cotton wool ball HOLE, that is saved especially for a good tipple (and good coffee). The dependency takes on a new level come the weekend. A tough work-week, wrangling a toddler all damn day, planning to exercise more (but failing to), are all causes for needing that cocktail Friday afternoon.
Whilst going out for drinks is all I want to do most of the time, having to juggle the dinner / bath fiasco, I usually settle for a homemade version and the Kitchen Swagger on Spotify (if you haven’t heard, do it now!!!).
Rum isn’t usually by thing, but in this cocktail, it sings. The combo of spiced rum, orgeat, some rosemary sugar syrup + the pretty (but also nice smelling) burnt rosemary really work. All this needs is a good cheese plate and you’re set.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
1. Fill 2 glasses with ice. In a cocktail shaker, pour all of the ingredients in, fill with ice & shake lightly.
2. Remove ice from glasses, add fresh ice, and using a strainer, strain cocktail into glasses, top with a rosemary spring & a fresh cherry (if you want). Gently burn the end of the rosemary spring. Drink immediately.
Storage: rosemary simple syrup will keep in an airtight container in the cupboard for up to 1 month.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Kinda The Best Espresso Martini Of Your Life.
Anisa – The Macadames. xx