Bittersweet Coffee Mocktail
2 oz Cold-Brewed Coffee
3/4 oz Grapefruit Vanilla Element Shrub
3/4 oz Rosemary Syrup
To make the rosemary syrup: combine a cup of sugar, a cup of water, and a sprig of rosemary in a saucepan over low heat. Stir frequently until the sugar has melted, then remove from heat and allow the rosemary to infuse for 1o-20 minutes. Strain out the rosemary, bottle the syrup, and refrigerate.
Combine the coffee, grapefruit-vanilla shrub, and rosemary syrup in a mixing glass and stir with ice. Strain into a cocktail glass and garnish with a candied cherry and grapefruit peel.