Shanghai Rose

• 1/2 cup dried rosemary
• 1/2 cup superfine sugar
• 8 ounces rose syrup*
• 8 ounces distilled or tap water
• Juice of 1 lime
• 1/4 cup rosemary crystals
• 2 ounces rose elixir
• 2 ounces bottled yuzu juice**
• 2 ounces
• Ice
• 18 ounces soda water
• 2 sprigs fresh rosemary for garnish

1. In a food processor, process the rosemary and sugar until fully combined, about 1 minute-there will be visible pieces of rosemary. DO AHEAD:
2. In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD:
3. Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
4. Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.

rosemary, sugar, syrup, water, lime, rosemary crystals, elixir, yuzu juice, water, rosemary

Taken from www.epicurious.com/recipes/food/views/shanghai-rose-363829 (may not work)