Rosemary Mojito
['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']
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.
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.
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.
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