Rosemary’S Baby

• 1 1/2 ounces bombay sapphire gin
• 1/2 ounce Cointreau liqueur
• 1 ounce cranberry juice
• 1/2 ounce fresh lime juice
• 1/2 ounce rosemary simple syrup (see Note)
• soda water
• rosemary sprig
• lime slice

1. To make rosemary simple syrup: combine 2 cups water and 2 cups sugar in a saucepan; place over med-high heat to dissolve; stir well; as soon as the syrup comes to a rolling boil and is completely clear, remove it from the heat; add 1/4 cup minced fresh rosemary-push all the way to the bottom of the pan; cover and let steep for 30-40 minutes; pour the syrup through a fine sieve, pressing down firmly on the rosemary to extract all the juice into the syrup; store syrup in a covered container in the refrigerator for up to 1 month.
2. The drink: fill a cocktail shaker 3/4 full with ice.
3. Add in gin, Cointreau, cranberry juice, lime juice, and rosemary simple syrup; cover and shake vigorously; strain into a tall cocktail glass filled with ice.
4. Top off with soda water; garnish with rosemary sprig and lime slice.

bombay sapphire gin, liqueur, cranberry juice, lime juice, rosemary simple syrup, soda water, rosemary sprig, lime slice

Taken from www.food.com/recipe/rosemary-s-baby-318387 (may not work)