Make the rosemary syrup: In a small saucepan, combine sugar and water. Bring to a gentle simmer, stirring until the sugar dissolves. Add rosemary sprigs, turn off the heat, and let steep for 15–20 minutes. Strain and cool. Tip: The longer it steeps, the stronger the rosemary flavor.

Chill your glass: Fill a rocks or coupe glass with ice water to chill while you mix the drink. Cold glassware makes a noticeable difference.

Add ingredients to a shaker: In a cocktail shaker, combine gin, apple cider, lemon juice, and rosemary syrup.

Shake with ice: Add ice and shake for about 12–15 seconds. You want it well-chilled and slightly diluted.

Prep the glass: Dump the ice water and add fresh ice to a rocks glass, or strain into a chilled coupe for an up-style serve.

Strain: Double strain (using a fine mesh strainer) into your glass to keep out pulp and ice shards for a smoother sip.

Top with fizz (optional): Add 1–2 ounces of club soda for a lighter, spritz-like version.

Garnish: Smack a rosemary sprig between your hands to release the oils and rest it on the rim. Add a thin apple slice or lemon wheel for aroma and color.

Taste and adjust: If you prefer it sweeter, add a touch more syrup. If you want more brightness, squeeze in a few extra drops of lemon.