for 1 glass

Syrup

1 ½ dl	water
100 g	coarse cane sugar
3 sprig	rosemary

Cocktail

some	ice cubes
5 cl	Lillet Blanc
1 cl	lemon juice
1 dl	tonic water

To serve

¼	pear, thinly sliced
1	metal skewer

How it's done

Syrup

Add the water, sugar and rosemary to a pan, bring to the boil, simmer for approx. 10 mins. until reduced to a syrup (yields approx. 150 ml). Allow the syrup to cool, remove the rosemary.

Cocktail

Add ice cubes to the glass. Pour in the Lillet, lemon juice, tonic water and 2 tbsp of the syrup, mix. Set aside the remaining syrup (see tip).

To serve

Thread the pear slices onto the skewer, use to decorate the cocktail.

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