Signature
Matthew Kelly / Supercall

Rum • Sweet
The Bench Warmer

Fall cocktails are often stirred and strong and rarely involve more than one or two ice cubes. But The Lately’s Bench Warmer pours an avalanche of crushed ice, and a good measure of beer, over that stereotype. Made for a group (like a Scorpion Bowl), the large format beer slushie pairs richly tropical Plantation Pineapple Rum with earthy rosemary syrup, wheat beer and a couple of dashes of savory Maggi sauce for depth. Served in a pitcher with a fistful of straws, it’s the ultimate fall party drink. Of course, you can pour it into glasses if you absolutely must—but where’s the fun in that?

The Essentials

Pineapple Rum
Rosemary Syrup
Wheat beer
The Details
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Ingredients

3 oz Pineapple Rum
2 oz lime juice
2 oz Rosemary Syrup
2 dashes Maggi Sauce
Wheat beer
Rosemary Sprig, for garnish

Method

  • Add rum, lime juice, rosemary syrup and Maggi sauce to a pitcher and fill with crushed ice.
  • Top with wheat beer and garnish with a big rosemary sprig.
  • Pour into glasses, or serve with a bunch of straws.
intermediate
Strength:
Rosemary Syrup
Custom Ingredient

Ingredients

.25 Cup rosemary leaves
1 Cup water
1 Cup sugar

Method

  • Combine water, sugar, rosemary in saucepan.
  • Bring to a boil stirring until sugar dissolves.
  • Simmer for 1 minute, then remove from heat and let syrup steep for 30 minutes.
  • Strain out leaves, and store in airtight container in fridge.