Ingredients
- 2 oz Mezcal
- 1/2 oz lime juice
- 1/2 oz rosemary syrup
- 2 oz ginger beer
Rosemary Syrup
- 1 cup water
- 1 cup sugar
- 4 rosemary sprigs
Method
- Add mezcal, lime juice and rosemary syrup to a cocktail shaker with ice.
- Shake and strain into a glass with ice.
- Top with ginger beer.
- Garnish with a sprig of fresh rosemary
Rosemary Syrup
- Bring water to a boil
- Add sugar and rosemary
- Bring to a low heat and stir until sugar dissolves
- Allow rosemary to steep and for syrup to cool for 30-60 minutes
- Transfer to an airtight container and store refrigerated for up to 3 weeks