An herbal, refreshing Gin Sour riff that takes advantage of the flavors of rosemary and winter citrus The citrus peel and juniper notes in the traditional gin and the floral/chamomile notes from the South African gin work very nicely with the savory/herbal notes in the rosemary syrup and bitters. The grapefruit and lemon add complementary bright, tart notes and the splash of Aperol works nicely to bridge the bittersweet grapefruit flavor with the other elements in the drink 1.5 oz Gin (more citrus friendly option like Four Pillars, Plymouth, St George Botanivore work nicely) .5 oz South African gin (Inverroche Verdant; can also use 2 oz of gin, but lose a bit of nuance) .5 oz Rosemary Syrup (steep 1-2 sprigs of rosemary in mix of equal parts granulated sugar and water mix (say 1/4 C); stir until dissolved on medium/low heat; simmer 5 minutes before straining) .25 oz Aperol (Italian bittersweet aperitivo that is lower alcohol, less bitter than Campari) .5 oz Fresh Grapefruit Juice (if you can find Oro Blanco grapefruit, even better) .5 oz Fresh Lemon Juice 1 dash Crude “Rizzo” Bitters (rosemary, grapefruit, pink peppercorn; can probably sub Hopped Grapefruit Bitters) Shake with ice and strain into a chilled coupe. Garnish with a sprig of fresh rosemary