Rosemary Lemonade

Short, sharp and sweet 🍋

50ml Glas House

35ml freshly squeezed lemon juice

35ml Lemon and rosemary sacharum

100ml soda

To make the sacharum- combine the peel of three lemons in a bowl with a large sprig of rosemary and 120g of golden caster sugar. Muddle and leave overnight to macerate, remove the peels and rosemary before bottling. Add a splash of boiling water if needed to loosen it up into a thin syrup consistency.

To make the cocktail, add everything apart from soda into a shaker, shake vigorously with ice and strain into a large glass over more ice. Top with soda, stir and garnish with some slices of lemon and a rosemary sprig.