Rosemary-infused gin elevates a gin and tonic by Kelso Norris, the cocktail director at Genever in Los Angeles’s Historic Filipinotown.
For the rosemary gin: Rinse and remove the leaves from 4 stalks of rosemary and add them to an airtight container with one standard bottle of gin. Stir and let sit for 1 hour, then store in fridge for 12 hours. Strain and bottle; keep in fridge.
For the cocktail: Combine ingredients in a Collins glass filled with ice, garnish with a rosemary sprig or citrus twist.