Rosemary Lemon Fizz Recipes

Steps:

• Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
• Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.

Steps:

• 1. Place all syrup ingredients into a saucepan and boil 30 minutes.
• 2. Strain and allow to cool completely before use. Store in covered container in refrigerator.
• 3. To make cocktail: Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
• 4. Strain into a rocks glass and add a splash of soda. Garnish with rosemary sprig.

Steps:

• To make syrup:.
• Place all syrup ingredients into a saucepan and boil 30 minutes.
• Strain and allow to cool completely before use.
• Store in covered container in refrigerator.
• To make cocktail:.
• Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
• Strain into a rocks glass and add a splash of soda.
• Garnish with rosemary sprig.

Steps:

• Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
• In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
• Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.