Preparation

• Place the rosemary in a sterilized jar and pour in the neutral spirit until the leaves are completely covered. Cover the jar with parchment paper, a coffee filter or a paper towel and secure with a rubber band. Infuse at room temperature 3 days to make a tincture, swirling the jar once a day.
• In a medium pot, bring the water to a boil over high heat. Add the sugar and stir until dissolved to make a simple syrup. Let cool. 
• Strain the tincture into the simple syrup and stir to combine. Store refrigerated in an airtight container 1 month.