- 11/2 ounces korean plum syrup
- 6 ounces sparkling water
- 1 sprig bruised rosemary
- 3 slices lemon
Fill glass 3/4 of the way with ice. Add lemon slices and rosemary sprig. You can use a pestle, muddler or mallet to gently bruise/pound the rosemary on a cutting board to release the aromatic oils. Add plum syrup and top with sparkling water. Optional: Garnish with edible flowers and rosemary sprig. Stir and enjoy!