2 large shot measures (70ml) pear juice 1 large shot measure (35ml) lemon juice 1 small shot measure (25ml) rosemary syrup
For the syrup: 250ml water 200g sugar 20g dried rosemary
To make the rosemary syrup (makes 250ml), bring the ingredients to a boil to dissolve the sugar. Allow to steep for half an hour, then strain out the rosemary. Store in a sterilised container, or make loads of mocktails and use as soon as it's cool!
To make up the cocktail, shake all the ingredients with ice. Pour over ice in a lowball / whisky glass.