Shanghai Rose


For the rosemary crystals:
1 cup dried rosemary
1 cup superfine sugar

For the rose elixir:
16 ounces rose syrup
16 ounces distilled or tap water

For the Shanghai Rose:
Juice of 2 lime
1/2 cup rosemary crystals
4 ounces rose elixir
4 ounces bottled yuzu juice
4 ounces simple syrup
36 ounces soda water
4 sprigs fresh rosemary for garnish


1. Make the rosemary crystals: Process the rosemary and sugar until fully combined with a food processor. Then wait about 1 minute, you will find there are some rosemary crystals. 2. Make the rose elixir: Take the rose syrup into a small saucepan and tap water to a boil over high heat. Cut the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. 3. Make the Shanghai Rose: Take two plates for ready, the one is for install the lime juice. And the other is for spread the rosemary crystals. Soak the rim of a 12-ounce glass into the lime juice, then soak it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass. The final step of them is pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.

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