Rosemary’S Baby - cooking recipe

Ingredients

1 1/2 ounces bombay sapphire gin
1/2 ounce Cointreau liqueur
1 ounce cranberry juice
1/2 ounce fresh lime juice
1/2 ounce rosemary simple syrup (see Note)
soda water
rosemary sprig
lime slice

Preparation

To make rosemary simple syrup: combine 2 cups water and 2 cups sugar in a saucepan; place over med-high heat to dissolve; stir well; as soon as the syrup comes to a rolling boil and is completely clear, remove it from the heat; add 1/4 cup minced fresh rosemary-push all the way to the bottom of the pan; cover and let steep for 30-40 minutes; pour the syrup through a fine sieve, pressing down firmly on the rosemary to extract all the juice into the syrup; store syrup in a covered container in the refrigerator for up to 1 month.
The drink: fill a cocktail shaker 3/4 full with ice.
Add in gin, Cointreau, cranberry juice, lime juice, and rosemary simple syrup; cover and shake vigorously; strain into a tall cocktail glass filled with ice.
Top off with soda water; garnish with rosemary sprig and lime slice.