The Black Monkey

• 2 spoons of sugar
• 8 sprigs of Rosemary
• 2 Naartjie (Nectarine)
• 180ml of Rum with Spices
• 120ml of tonic water

1. Cut a naartjie in half, and after placing a spoon on sugar on a plate, dip the cut sides in the sugar.
2. Heat a pan, and add four sprigs of rosemary for a minute. Then add the naartjie pieces to the pan with the sugary-cut sides facing down. Allow them to caramelise for about 2-3 minutes, stirring.
3. Remove from heat to cool and discard the rosemary.
4. Place a spoon of sugar into an empty jug.
5. Quarter the pieces of naartjie and place them in the jug. Add two cups of ice, 180 ml rum, and 120ml tonic water. Give it all a very good stir.
6. Place 4 fresh rosemary sprigs, each in one glass.
7. Top the glasses up from the jug, also placing one piece of naartjie from the jug per glass.