Ingredients

• 1/2 cup dried rosemary
• 1/2 cup superfine sugar
• 8 ounces rose syrup*
• 8 ounces distilled or tap water
• Juice of 1 lime
• 1/4 cup rosemary crystals
• 2 ounces rose elixir
• 2 ounces bottled yuzu juice**
• 2 ounces simple syrup
• Ice
• 18 ounces soda water
• 2 sprigs fresh rosemary for garnish
• *Rose syrup is readily available online or at some specialty food stores.
• **Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

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Instructions

1. In a food processor, process the rosemary and sugar until fully combined, about 1 minute—there will be visible pieces of rosemary. DO AHEAD: Rosemary crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
2. Make the rose elixir: In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
3. In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
4. Make the Shanghai Rose: Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass. Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.
5. Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
6. Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.