It seems that I am developing a liking for cocktails with herbs in them. Of all the herbs, rosemary is definitely in my top two so when I first saw this recipe I filed it away for a hot summer day. Typically, this should have soda water instead of prosecco, but this boozy variation is great for a lazy lunch of delicious cheese, cured meats and baguette But really, any excuse will do.
+ 1 cup of gin
+ rosemary sprigs to garnish
* To make a simple sugar syrup: Bring 1/2 cup of sugar, 1/2 cup of water and a few sprigs of rosemary to boil in a saucepan over high heat, stirring to dissolve sugar. Boil without stirring for 1 minute. Let cool. Pour into a cool jar and store in your fridge for up to two months.
Chill your glass by filling with ice. I used a martini glass, as this is the only cocktail glass I have currently. Stir ingredients together in a punch bowl or carafe, and garnish with sprigs of rosemary. Add a touch of ice if you are drinking over a long period of time on a hot day.
Original recipe sourced from the House of Mrs Wong.