Ring Around the Rose(mar)y

When life gives you lemons, you're supposed to make lemonade, right? Well, what about a bushel of rosemary? I brought home a bunch today (another random gift) but had no intention of roasting a chicken or a bunch of potatoes. What to do? The only low-frills idea I could come up with was (of course) using it to make a cocktail! And a summery one at that.

All you need to do is whip up some simple syrup, infuse it with a few rosemary sprigs, and you're ready to mix it up. This is really just a riff on a Salty Dog which I think is a riff on a Greyhound. It's quite delish! But I still have a bunch of rosemary left...

Salty Rose Fizz

Kosher salt and a lime wedge (for the glass)

Ice

2 ounces gin

1 ounce fresh lime juice

1 ounce rosemary syrup*

4 ounces sparkling grapefruit soda, such as Izze (or fresh grapefruit juice and a splash of club soda)

1 (3-inch) rosemary sprig

1. Make a cut in the center of a lime wedge and run it halfway around the rim of a highball glass. Dip that half of the rim in salt to coat. Fill a cocktail shaker with about 5 ice cubes, the gin, lime juice, rosemary syrup, and grapefruit soda. Shake briskly and pour into the prepared glass. Garnish with a rosemary sprig. Makes one drink.

*To make the rosemary syrup: Bring 1 cup of water and 3/4 cup sugar to a boil in a small saucepan, until the sugar dissolves, about 2 minutes. Remove from the heat. Add 2 (4 to 6-inch) sprigs of rosemary and set aside for at least 30 minutes, or up to one hour. Strain into an airtight container. Use immediately or store in the refrigerator for up to two weeks.