Mix all of the ingredients in the blender with plenty of ice.
Blend to the consistency of ice cream.
Serve frozen in a cocktail glass.
Garnished with a sprig of rosemary.
Notes
For Rosemary syrup :
Combine 1 cup water, 1 cup sugar, 3-4 sticks fresh rosemary – or substitute 2 teaspoons dried. Heat to a gentle boil and reduce to a simmer for 1-2 minutes while stirring. Pull off the heat and allow to sit for 30-60 minutes to infuse the rosemary. Cool and strain the rosemary.The mixologists at Recuerdo created this recipe.