Happy Hour: The Ruby-Throated Hummingbird

There are days when cooking feels like poetry and today was one of them. It began with a tiny visitor—no bigger than my thumb, iridescent and impossibly swift. A hummingbird, darting through the deck like a living jewel, paused at the hanging flower baskets and gave me a look—the kind that says, “Slow down, sip the nectar.” So, I listened.

The Ruby-Throated Hummingbird Sweet Cherry & Rosemary Lemonade

Cherry Rosemary Simple Syrup:

• 2 cups sweet cherries (stems removed)

• Juice of 2 lemons

• 1 small bunch rosemary sprigs

• 2 cups water

Lemonade Base:

• 52 fl oz lemonade (homemade or Simply Lemonade)

• 2–4 tbsp cherry rosemary syrup per serving (adjust to taste)

• Optional: beet sugar for subtle earthiness

Garnish:

• Raw cane sugar cubes dusted with beet powder

• Fresh rosemary sprigs

Directions:

1. Prepare the Simple Syrup: Simmer cherries, lemon juice, rosemary, and water in a saucepan for 10–15 minutes. Lightly mash cherries to release juices. Strain and cool.

2. Mix the Drink: Fill a glass with ice. Add 2–4 tbsp of cherry rosemary syrup. Top with lemonade and stir gently.

   
   

   (Mocktail Tip: Add sparkling water/ Cocktail Twist: Add vodka or gin)

https://video.wixstatic.com/video/2c4c2e_4de1522c8ce7457885c2e27668088714/1080p/mp4/file.mp4