Blueberry Maple Caiprissimo

• 3 1/2 ounces maple syrup
• 2 rosemary sprigs, cut into short pieces
• 3 ounces Cognac
• 3 ounces blueberries
• 2 ounces lemon juice

1. In a microwave-safe glass or mug, stir together the syrup and rosemary.
2. Microwave on high for about 30 seconds.
3. When cool, discard rosemary.
4. Add rosemary-flavored syrup to remaining ingredients in a blender.
5. Add 1 1/2 cups ice.
6. Puree until smooth, adding more ice if needed to achieve a consistency that is no longer liquid, but still pours freely.

maple syrup, rosemary sprigs, cognac, blueberries, lemon juice

Taken from cooking.nytimes.com/recipes/1012600 (may not work)