|1 sprig||Rosemary sprig|
|2 fl oz||Rutte Dry Gin|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1 fl oz||Chilled water (reduce if wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Jason's original recipe called for raisin infused gin and I'd recommend you make this drink that way if time permits.
Adapted from a recipe created by Jason Fendick in 2002 for Steam, London, England.