A light, delicate springtime cocktail that works for both the drinking marathon and the sprint. Fair-weather sweet without screaming sugar hangover in the morning, this lovable libation combines sour with effervescence in a classic "fizz" base of lemon, sugar, and club soda; then adds rosemary for an herbal twist— infusing woodsy, evergreen notes to nod to the gin’s natural aromatics while quelling the tartness of the lemon. A cucumber slice, the finishing touch, lends a tangible token of ubiquitous refreshment. This recipe makes 1 cocktail, but the drink begs to be served as a pitcher (the simple syrup, which keeps for about a week refrigerated, yields about 20 servings.) Adapted from Food & Wine. —KvellintheKitchen
Make the rosemary syrup: Combine 2 cups water, the sugar, and the 4 rosemary sprigs in a small saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
In a tall glass, stir the gin, lemon juice and 1 ½ tablespoons of rosemary syrup.
Fill the glass halfway with ice; top with club soda. Add the cucumber slice. Garnish with the rosemary and serve.