Mele Kalikimai Tai

• For the Rosemary-Blood Orange Infused Rum
• 1 blood orange, sliced into 1/2 inch slices
• 2 sprigs fresh rosemary
• rum
• For the Cocktail
• 2 ounces Rosemary-Blood Orange Infused Rum
• 1 ounce white rum
• 3 ounces blood orange juice
• 1 ounce pineapple juice
• juice from 1/2 lime
• 4 drops orange bitters
• 1 drop almond extract
• 2 tablespoons organic sugar
• 1 teaspoon fresh rosemary, very finely chopped
• rosemary, raspberries, fresh pineapple, and blood oranges to garnish

1. To infuse the rum: place sliced blood orange and rosemary sprigs in the mason jar. Cover with gold rum. Place lid on jar and give it a little shake. Let sit for 3-5 days or until it tastes good to you.
2. For the cocktail: In a cocktail shaker, add infused rum, white rum, blood orange juice, pineapple and lime juices, bitters, almond extract, and 1/2 scoop crushed ice. Place the lid on the shaker and shake for 15-20 seconds.
3. Prepare a rosemary-sugar mixture for the rim of the glass by blending the rosemary and sugar. Using the back of a large chef's or santoku knife, run blade over rosemary and sugar until well mixed. It's okay if the sugar turns a little green. All the more festive. place sugar mixture on a plate or in a shallow bowl.
4. Take a highball glass and run a piece of pineapple or citrus flesh around the rim. Flip the glass upside down, rotating to cover in the rosemary-sugar. Fill the glass with crushed ice. Strain cocktail (no need to use the ice in the shaker) into the filled glass. Garnish with fresh pineapple, oranges, raspberries, and rosemary skewers.

rosemary, orange, rosemary, rum, rosemary, white rum, orange juice, pineapple juice, lime, orange bitters, almond, sugar, fresh rosemary, rosemary

Taken from food52.com/recipes/66310-mele-kalikimai-tai (may not work)