Take 3 evenly sized sprigs of rosemary and 3 evenly sized sprigs of sage and place them in the metal tin of a Boston shaker set. The ratio of sage to rosemary should be even. Next, lightly muddle the herbs inside of the tin to release the oils. After muddling, carefully pour 200 ml of boiling water into the tin. Make sure all of the herbs are fully submerged. Let the herbs steep and sit in the water for 30 minutes. Next, strain and separate the herbs from the water by pouring the liquid through a fine mesh strainer. 

Be sure to squeeze all of the excess liquid from the herbs before discarding them. At this point, you will need to remeasure your herbal water to find out exactly how much liquid you have. Once you know the exact amount of liquid, you will then add an equal amount of organic white cane sugar to the liquid. This is to factor in any water that evaporates as the herbs steep. The goal is to create a 1 to 1 ratio of sugar to herbal water. Thoroughly stir the mixture until all of the sugar crystals have completely dissolved. Lastly, transfer your completed syrup into a storage bottle

Garnish: Cut a grapefruit wedge (1/8 of a whole grapefruit) and skewer it with a classy looking cocktail skewer (I’ll be using a gold one with a crown on top of it). Position the wedge on top of the drink to where it looks like a half moon in the sky.

Place a sprig of fresh rosemary into the glass and have it leaning towards the opposite direction of the wedge, creating a V shape. Using the culinary torch, lightly char the tip of the sprig so that there’s a smoke trail coming off of the rosemary.

Glassware: CHILLED 7.5 oz Red Wine glass (it should be as fancy and ornate as possible. I will be using a crystal glass with a pattern cut into it and gold trim at the rim of the glass)