100 g cinnamon sticks

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 cinnamon sticks and rosemary leaves. Add 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 the Cocktail:

Pour all ingredients, taking a shot glass as a measuring instrument, in a 22 oz glass container with a lid. Pour ice and shake vigorously for 8 seconds. In a rock glass with ice, pour the mixture, holding the ice in the glass jar with a small strainer. Decorate with a Cherry Maraschino and a spearmint leaf.