- 12 ounces gin
- 12 ounces Rosemary-Rooibos Syrup
- 9 ounces fresh lemon juice
- 6 rosemary sprigs
How to make this recipe
In a pitcher, combine the gin, Rosemary-Rooibos Syrup and lemon juice and refrigerate until chilled, at least 1 hour. Stir well and strain into ice-filled collins glasses. Garnish with the rosemary sprigs.