DIRECTIONS

1. Make the rosemary simple syrup in advance. In a small saucepan, combine the water, sugar, and rosemary sprigs. Cover, bring to a boil, then reduce to low and simmer for about 30 minutes. The longer you keep the rosemary in the liquid, the stronger the flavor. (Be sure to use younger rosemary plants to avoid the bitter flavor that will come with older plants.) Chill the mixture, with the rosemary, for about 2 hours. Strain, and store in the fridge for about a week.
2. With Kanali Olive Oil drops as a garnish on top: Combine the gin, simple syrup, angostura bitters, satsuma and lemon juice with a few cubes of ice in a cocktail shaker. Shake vigorously. Add the sparkling wine and gently stir. Strain into a large coupe. Finish with a few drops of Kanali Olive Oil and a sprig of rosemary.
3. With Kanali Olive Oil emulsified into the cocktail: Combine the gin, simple syrup, angostura bitters, satsuma and lemon juice and about 10 to 15 drops of Kanali Olive Oil in a cocktail shaker. Shake vigorously. Add the sparkling wine and stir. Strain into a large coupe and garnish with the rosemary.