1 1/2 oz gin

1/2 oz simple syrup

3/4 oz lemon juice

1/2 oz aperol

3 small sprigs rosemary

crush 2 sprigs of the rosemary a little to release the oil.  shake it over ice with the gin, simple, and lemon juice.

strain into a bucket over fresh ice

sink 1/2 oz aperol

garnish with lemon wedge and the other sprig of rosemary

i really like using fresh herbs in my summer cocktails, and when i came in today there was a pint glass of rosemary on the backbar.  none of the servers sold any, because of the name i think, but i sold a bunch of them, and everyone seemed pretty happy.  tastes extra good in the sunshine, and it’s pretty, too.