Ingredients

Method

• ice (enough to fill your glass)
• 1 T rosemary-infused honey (see below)
• ½ cup freshly squeezed naartjie juice
• 2 shots freshly brewed espresso
• soda water, to taste (optional)
• naartjie zest or peel, to garnish
• fresh rosemary sprig, to garnish

Method

Ingredients

To make rosemary-infused honey: add ½ cup roughly chopped rosemary and 1 cup honey to a glass jar, seal tightly and leave in a warm place – or you can heat the same ingredients over a very gentle heat for about 10 minutes, then strain through a fine sieve. The former needs time (at least 10 days, but up to eight weeks) to infuse. The heating method means that once the strained liquid has cooled, you’re ready to go.

1. Fill a glass with ice cubes.

2. Drizzle the honey over the ice, then pour in the naartjie juice.

3. Pour the espresso over an upturned tablespoon, allowing the coffee to fall onto the ice cubes.

4. Top up with soda water, if using. 5 Garnish with naartjie zest or peel and a sprig of rosemary. Serve with a long spoon for mixing.

Find more beverage recipes here.

Photographs: Jan Ras
Production: Bianca Strydom 
Food Assistant: Raymond Buitendag