Chef Fig’s Spicy Mango Rosemary Lemonade
- 1 Lemon juiced
- 1 tbsp Melinda's Mango Habanero Pepper Sauce
- ½ oz Simple syrup or more to taste (I make mine with organic raw cane sugar)
- 1 cup Water
- Rosemary swizzle bound with trussing twine
- 1 oz Optional: Vodka, Rum or Bourbon
- Place all in mixing cup and stir well with rosemary swizzle, taste for sweetness, if too tart, add more simple syrup.
- Pour over crushed ice and garnish with lemon and rosemary swizzle.
- Optional: Spike it shot of your favorite spirit.