Make the Rosemary Simple Syrup

1. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then add the rosemary sprigs. Let it simmer gently for 3 to 5 minutes until the syrup smells piney and aromatic. Remove from heat, let it steep for 10 minutes, then strain out the rosemary. The syrup will be golden and fragrant. Let it cool completely before using. Store any extra in a sealed jar in the fridge for up to 2 weeks.

Build the Mocktail

1. Cube 3 apple slices and drop them into a cocktail shaker. Use a muddler or the back of a wooden spoon to press and crush the apple pieces firmly — you want to release all the fresh juice and aroma. You should smell bright, fresh apple immediately.
2. Squeeze the juice of half a lemon into the shaker, then add 1 1/2 ounces of apple cider vinegar (or your spirit of choice) and 2 tablespoons of the cooled rosemary simple syrup. Fill the shaker with ice cubes and shake vigorously for about 15 seconds until the outside of the shaker feels frosty cold and you can hear the ice rattling.
3. Strain the mixture through a fine mesh strainer into a glass filled with fresh ice. The liquid should look golden and slightly cloudy from the muddled apple. Top with ginger beer — it will fizz and sparkle beautifully. Garnish with a thin apple slice and a sprig of fresh rosemary. Serve immediately.