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.