Rosemary-Ginger Cocktail

Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil stirring until sugar has dissolve about 1 minute. Remove from heat. Let stand covered 1 hour at room temperature.

Strain through a fine-mesh sieve pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.

Combine gin 1 cup of the rosemary-ginger simple syrup sparkling water and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.