INGREDIENTS:

ROSEMARY SYRUP

• 1 cup rosemary leaves
• ½ cup water
• 2 Tbsp corn syrup

ROSEMARY PALOMA COCKTAIL

• 1 Tbsp rosemary syrup
• ¼ cup grapefruit juice
• ¼ cup soda water
• ¼ cup Kim Crawford Sauvignon Blanc
• Single serving

DIRECTIONS:

ROSEMARY SYRUP

• Remove rosemary leaves from sprig.
• Rinse leaves and pulse in a food processor.
• Boil water and corn syrup together while whisking.
• Remove from heat and add the rosemary, steep for 2 hours or more.
• Strain and store in refrigerator.

ROSEMARY PALOMA COCKTAIL

• Mix Kim Crawford Sauvignon Blanc with soda water and grapefruit juice.
• Combine rosemary syrup and wine mixture.
• Garnish with rosemary sprig.