Rosemary Spritz

Put ice cubes in the glass, add the syrup and top up with Rimuss Bianco Dry.

For the syrup, bring 3dl Rimuss Bianco Dry to the boil in a pan with the water, sugar and lemon juice. Then remove from the heat and add the coarsely chopped rosemary. Leave to infuse for one hour. Pour the syrup through a sieve into a bottle and add some plucked rosemary for appearance and aftertaste. Keep in the fridge for about three months.