Pretty in pink, yes, but this sweet drink has bite, too, thanks to grapefruit's subtle bitterness and the woodsy notes of gin and rosemary. This recipe makes enough rosemary-infused syrup for several cocktails.
In a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring occasionally. Add the snipped rosemary; cook for 1 minute. Remove from heat; let cool then strain. (Syrup can be stored in the refrigerator for up to 1 month.)
To prepare two drinks, fill a cocktail shaker three-quarters full with ice. Add juice, gin and 3/4 ounce (1 1/2 tablespoons) prepared syrup. Shake for 10 to 15 seconds. Strain into glasses. Garnish with rosemary sprigs.