|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)|
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.