75 g of green rosemary leaves

1 Lb of white sugar

16 oz or 24 oz container, depending on the desired strength of the syrup.

Take 16 oz container and fill with water at room temperature. Pour water into a pot with a lid and bring it to a boiling point. Add the rosemary leaves and one pound of sugar, preferably white, and stir until it is completely dissolved. Turn off the heat and let stand until it reaches room temperature. Store in the fridge.

Instructions for Cocktail:

Pour all the ingredients in a 22 oz glass container with a lid, taking a shot glass as a measuring instrument. Add ice and shake vigorously for 12 seconds. In a short glass with ice, pour the mixture, holding the ice in the glass jar with a small strainer. Garnish with a rosemary sprig, a grapefruit peel and grated nutmeg.