- Serves: 2 servings
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- 4 oz Pink Lemons, juiced
- 2–4 strips of peel for garnish
- 3 oz Alamere Gin
- 1 330 ml can Club Soda divided
- Rosemary Simple Syrup:
- 2 sprigs rosemary (about 4" long each)
- 1 cup sugar
- 1 cup water
Rosemary Simple Syrup:
Place rosemary, sugar, and water in a small saucepan. Bring to a strong simmer, reduce heat, and cook for 5-10 minutes or until sugar has dissolved. Remove from heat and let cool.
Once cooled, drain with a sieve into a glass or other heatproof jar and use immediately or cover and place in
refrigerator for 30 minutes.
Pink Lemon and Rosemary Tom Collins:
Combine Pink Lemon juice, lemon juice, gin, and rosemary simple syrup in a shaker with ice. Shake for 30 seconds and pour evenly into 2 tall glasses filled with ice. Top with club soda and garnish with Pink Lemon peel if desired.