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Ingredients
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Agave-Rosemary Syrup
Citrus-Ginger Base
Assembly & Garnish
Method
Agave-Rosemary Syrup
- 1
Make simple syrup with agave and rosemary
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add 2 rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves. Reduce heat and simmer for 3 minutes to infuse rosemary. Remove from heat, stir in 2 tablespoons agave nectar, and allow syrup to cool to room temperature with the rosemary steeping for at least 15 minutes. Strain out rosemary and transfer syrup to a clean jar. Refrigerate until cold (about 30 minutes). Makes roughly 1 1/4 cups syrup.
Citrus-Ginger Base
- 2
Prepare lemon-ginger concentrate
Place 0.75 cups fresh lemon juice, 2 oz peeled thinly sliced fresh ginger, and 0.25 cups cold water in a blender or small food processor. Pulse 6–8 times until ginger is finely broken down but not completely pureed. Let the mixture sit 5 minutes to allow ginger flavor to infuse, then strain through a fine mesh sieve into a bowl, pressing on solids to extract juice. Discard solids. Chill the strained concentrate if not using immediately.
Assembly & Garnish
- 3
Build the non-alcoholic cocktail
Fill four highball glasses with 1 cup ice each. To each glass add 1.5 tablespoons of the chilled agave-rosemary syrup (about 6 tablespoons total across four glasses) and 3 tablespoons of the lemon-ginger concentrate. Stir once to combine the syrup and concentrate with the ice.
- 4
Top with ginger beer
Divide 24 oz chilled ginger beer evenly among the four glasses (about 6 oz per glass). Gently stir once to incorporate, tasting for balance. If you prefer sweeter, add an extra 1 teaspoon agave nectar per glass; for more tartness, squeeze a little extra lemon.
- 5
Garnish and serve
Garnish each glass with a lemon wheel and a rosemary sprig. Optionally bruise the rosemary lightly before placing it in the glass to release aroma. Serve immediately with a straw or stirring spoon.