• 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