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Ingredients
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Cocktail
Rosemary Simple Syrup (makes ~8 oz)
Method
Rosemary Simple Syrup (make ahead)
Combine
In a small saucepan combine 1 cup water and 1 cup granulated sugar over medium heat.
Dissolve
Stir gently until the sugar fully dissolves and the mixture just comes to a simmer (do not boil vigorously).
Infuse
Add 4 fresh rosemary sprigs to the pan, reduce heat to low and simmer gently for 5 minutes to extract flavor.
Cool & Strain
Remove from heat and let the syrup cool to room temperature (20–30 minutes). When cool, strain out rosemary sprigs into a clean jar or bottle. Refrigerate. Syrup will keep 10–14 days.
Assemble Rosemary Fizz
Build
In a cocktail shaker filled with ice combine 2 oz gin, 0.75 oz fresh lemon juice, and 0.75 oz rosemary simple syrup.
Shake
Shake vigorously for about 10–12 seconds until well chilled (shake just enough to chill and combine).
Strain
Double-strain (or fine-strain if you prefer) the mixture from the shaker into the prepared glass over fresh ice.
Garnish & Serve
Garnish with a fresh rosemary sprig (lightly slap between your palms to release aromatics) and a lemon wheel or twist. Serve immediately.