Ingredients

• 1 large sprig rosemary
• ¾ ounce simple syrup or winter herb syrup
• 2 ounces blackstrap rum
• 1 ounce freshly squeezed lime juice
• Soda water, to top
• Garnish lime wheel and rosemary sprig
• 1 cup cane sugar
• 1 cup water
• 2 large sprigs rosemary
• 2 bunches thyme
• 5 sage leaves
• 1 cup sugar
• 1 cup water

Instructions

1. Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
2. Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
3. Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.