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For the rosemary crystals:
1/2 cup dried rosemary
1/2 cup superfine sugar
For the rose elixir:
8 ounces rose syrup*
8 ounces distilled or tap water
For the Shanghai Rose:
Juice of 1 lime
1/4 cup rosemary crystals
2 ounces rose elixir
2 ounces bottled yuzu juice**
2 ounces simple syrup
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.
Make the rosemary crystals:
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.
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.
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.
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Source: Bon Appétit, epicurious