raspberry passiontini


½ cup sugar

½ cup water

3 3-inch fresh rosemary sprigs

4 ounces black raspberry vodka, chilled

¼ cup passion fruit pulp (available in the frozen section of Latino markets)

½ cup Rosemary Syrup, chilled

ice cubes

6 ounces ginger ale, chilled

2 fresh raspberries, for garnish

2 3-inch-long rosemary sprigs, for garnish

To make the rosemary syrup, bring the sugar and water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and add the rosemary. Let stand for 30 minutes. Strain the syrup into a small covered container, pressing hard on the rosemary. Refrigerate until chilled, at least 4 hours. (The syrup will keep, covered and refrigerated, for up to 2 months.)
Shake the vodka, passion fruit pulp, and Rosemary Syrup in a cocktail mixer with ice until well chilled and combined. Strain into 2 large martini glasses. Top each with ginger ale.
Skewer each raspberry with a rosemary sprig (you may have to remove some of the leaves from the bottom of the stem to do so), and place a skewer in each glass. Serve immediately.