These two cocktails – one with alcohol and the other without – are made with a rosemary syrup. If you don’t end up using all the syrup, you can keep it in a jar in the fridge for a few months.
I developed this recipe for Cactus News magazine as part of their Food Heroes project, in which they showcase local producers whose products you can buy at Cactus. The brief for this recipe was to create two cocktails that would go well with a zesty lemon tart. You can read more on the Cactus Hausgemaacht Patisserie here.