This cocktail needs quite a bit of preparation for the syrup.

Ingredients:

5 cl Cardamom infused Gin

6 cl Grapefruit Juice

3 cl Rosemary Syrup

Splash of Prosecco

1 Sprig of Rosemary

1 Grapefruit Zest

Preparation:

Start with preparing the cardamom infused gin. Give 240 ml gin and 6 cardamom pods into a small jar with an airtight lid. Close and store for 24 hours at room temperature. Also prepare the rosemary syrup well in advance. Simmer 240 ml water, 240 ml sugar and 2 rosemary sprigs in a small pan until the sugar is dissolved. Let cool down completely. Then remove the rosemary and store the syrup in an airtight container in the fridge for up to a week. Freshly squeeze one half of a grapefruit for the juice for the preparation of the cocktail. For the cocktail itself add gin, juice and syrup into a shaker as well as plenty of ice. Stir carefully and double strain into a Highball glass filled with fresh ice cubes. Fill up with prosecco and decorate with a sprig of rosemary and a grapefruit zest.