*To make simple syrup, bring 1/2 cup each granulated sugar and water to a boil. Remove from heat and add a sprig of fresh rosemary. Cool and strain before using.
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Rosemary lemon drop
Gordon Bailey, head chef and owner of Charlottetown's Lot 30 Restaurant, shakes up the perfect holiday cocktail.
*To make simple syrup, bring 1/2 cup each granulated sugar and water to a boil. Remove from heat and add a sprig of fresh rosemary. Cool and strain before using.