Cooking Instructions
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Step 1
Over medium heat dissolve the
Granulated Sugar (1/4 cup)
in the
Water (1/2 cup)
. Strip the leaves from the
Fresh Rosemary (2 sprigs)
and roughly chop to release their oils.
Step 2
Add to the syrup and allow to reduce and infuse for 10 minutes over low heat. Strain to remove the leaves the leaves and let the syrup cool completely.
Step 3
In a cocktail shaker, add one part
Musgrave® Gin (3 Tbsp)
, a decent handful of ice and 50 milliliters of the rosemary syrup. Shake to combine and pour into a long glass to about halfway up. Add a few ice cubes and top up with
Tonic Water (to taste)
. Stir, serve, and enjoy!
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