Rosemary Shrub

Ingredients (punch serves 4):

250 ml dark, preferably high-quality rum
100 ml white wine vinegar
250 g cane sugar
250 ml still water
250 g fresh raspberries
5 sprigs of rosemary
4 long pieces of orange zest
400 ml tonic or sparkling wine/champagne to add to taste
Ice cubes


Light a rosemary sprig with a Bunsen burner and mix with the rum, vinegar, cane sugar and water, before pouring into a glass container and adding the raspberries. Leave the mixture to marinade for at least three hours at room temperature. Put ice cubes in a long drink glass, then add the mixture and add tonic or sparkling wine to taste. Finally, garnish with orange zest and a rosemary sprig.