Can't Remember Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 3 fresh rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Once dissolved, remove from heat and let steep for 20 minutes to infuse rosemary flavor.

After steeping, discard or lightly bruise and leave one sprig for aesthetics if desired, then strain the syrup through a fine mesh sieve into a clean jar. Cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

Chill: If desired, chill a coupe or rocks glass by filling with ice water and setting aside while you mix the cocktail.

Add ingredients to shaker: Into a cocktail shaker add 2 oz El Jimador Blanco tequila, 0.75 oz rosemary simple syrup, 1 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, and 2 dashes grapefruit bitters.

Add ice: Fill the shaker about two-thirds full with ice.

Shake: Secure the shaker and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted on the outside.

Prepare glass: Discard the ice water from your chilled glass and, if you like, rub the rim lightly with a grapefruit twist for extra aromatics.

Strain: Double strain the cocktail into the chilled coupe or a rocks glass over fresh ice (use a fine strainer to catch any pulp).

Finish: Express the oils of the grapefruit twist over the drink by holding the twist over the glass and pinching the peel, then drop the twist into the drink or place it on the rim.

Garnish and aroma: Slap the rosemary sprig between your palms once to release its oils, then tuck it into the drink as garnish so the aroma sits above the cocktail.

Serve immediately.