It’s easy to make rosemary syrup from fresh sprigs, and it’s surprisingly affable in cocktail recipes. Strip a few rosemary sprigs of their leaves and discard the woody sticks. Bring a cup of sugar and a cup of water together to a gentle boil in a small saucepan. Stir until the sugar is completely dissolved, remove it from heat, toss in the leaves, and let it all steep for about 30 minutes. Strain out the leaves, let the syrup cool, and refrigerate.
