Shopping List 4 tbsp. freshly squeezed lemon juice 4 tbsp. rosemary infused simple syrup * 4 ounces ginger beer Zest of one lemon Fresh rosemary, finely chopped Ginger snap cookies Instructions Pulse several ginger snap cookies in a food processor until finely ground. Transfer ginger snap cookie dust to a saucer and add a pinch of lemon zest and chopped rosemary. Stir to combine. Moisten the rim of a pint glass with one of the lemons you juiced. Roll the rim of the glass in the ginger snap mixture, coating the whole rim evenly. Add the lemon juice, simple syrup, ginger beer, a pinch of lemon zest and a pinch of chopped rosemary to the glass. Stir to combine, and top off the glass with ice cubes. *To make the rosemary infused simple syrup, combine 1 cup water and 1 cup granulated sugar in a sauce pot over medium heat. Add 2-3 sprigs of fresh rosemary and heat until sugar is dissolved, stirring occasionally. Simmer for 10 minutes, remove from heat and steep for 30 minutes, then discard the rosemary. Transfer to a covered container and keep refrigerated until use.