Rosemary Julep

• 1/2 cup granulated sugar
• 2 sprigs fresh rosemary, plus 1 sprig for garnish
• 4 tablespoons bourbon
• Splash seltzer
• Crushed or cracked ice, for serving

1. Place the sugar, 1/4 cup water and 2 sprigs rosemary in a saucepan and bring to a simmer over low heat to dissolve the sugar.
2. Remove the pan from the heat and let the rosemary syrup cool.
3. (This will make a bit more than you need but can be kept in the fridge for quite some time.)
4. Place 3 tablespoons of the rosemary syrup, the bourbon and seltzer in a shaker filled with ice.
5. Shake vigorously until cold and pour in a rocks glass filled with crushed or cracked ice.
6. Garnish with a fresh rosemary sprig.

granulated sugar, rosemary, bourbon, seltzer

Taken from www.foodnetwork.com/recipes/ted-allen/rosemary-julep-recipe.html (may not work)