YIELD: Makes 8 servings
bottle dark rum
fresh rosemary sprigs
Stir together honey and 3/4 cup water in a large container. Add grapefruit juice, and stir well; cover and chill about 1 hour.
For each serving, place ice in a Mason jar, filling 2/3 full. Add 1/4 cup rum, and fill jar with grapefruit juice mixture.
Pour drink into a shaker, and add 1 sprig rosemary and 1 slice jalapeño pepper; cover and shake 10 seconds.
Pour mixed drink back into jar; add more ice, if desired.
Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas.