For the Hibiscus-Rosemary Syrup:

• Steep tea bags and 1 rosemary sprig in boiling water for 5 minutes.
• Strain into a heatproof container with a tight-fitting lid, then add sugar and stir or shake until dissolved. Let cool, then refrigerate for up to 2 weeks

For the cocktail:

• Combine the hibiscus and rosemary in a pot while adding water and sugar.
• Bring to a boil for about 2 min then allow to cool.
• Combine all ingredients in a cocktail shaker with ice.
• Shake hard for approximately 30 seconds to chill and combine ingredients.
• Strain out ice.
• Shake again for approximately 30 seconds to further emulsify ingredients.
• Double strain into a glass.
• Garnish and enjoy!