Add rosemary, rhubarb, honey and water to a medium saucepan. Cook over medium heat for 10 – 15 minutes, until the rhubarb has turned to a mush.

Strain the mixture through a fine mesh sieve and allow to cool. You can store this in a sealed container in the fridge for up to a week.

Mix lime juice, orange juice, Rosemary Rhubarb Syrup, tequila and Grand Marnier in a cocktail shaker with ice. Strain into a glass filled with ice. Serve with lime or orange wedges!