Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation
- 1
Make Rosemary Syrup
In a small saucepan, combine equal parts water and sugar (1 cup each) and add a handful of fresh rosemary sprigs. Heat over medium heat until the sugar dissolves and the mixture simmers. Remove from heat and let it steep for 30 minutes. Strain out the rosemary and store the syrup in a sealed container in the refrigerator.
- 2
Juice the Lemon
Cut a fresh lemon in half and use a citrus juicer to extract 0.5 oz (about 1 tablespoon) of lemon juice. Strain to remove seeds and pulp if desired.
Mixing the Cocktail
- 3
Combine Ingredients
In a cocktail shaker, combine 2 oz of gin, 1 oz of rosemary syrup, and 0.5 oz of fresh lemon juice. Fill the shaker with ice.
- 4
Shake Well
Secure the lid on the cocktail shaker and shake vigorously for about 15 seconds until well chilled.
- 5
Strain and Pour
Strain the mixture into a chilled flute or coupe glass.
- 6
Top with Prosecco
Slowly top the mixture with 3 oz of prosecco, pouring gently to avoid excessive foam.