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1) Place a fresh rosemary sprig into a balloon glass and squeeze a lemon wedge gently over it, dropping the wedge into the glass. 2) Add the gin and blue curaçao directly into the glass. 3) Fill the glass with cubed ice. 4) Top with tonic water. 5) Gently fold once or twice with a bar spoon to combine without losing carbonation. 6) Garnish with an additional rosemary sprig.
Squeezing the lemon wedge directly over the rosemary sprig before adding spirits helps express the herb's essential oils, amplifying its piney aroma throughout the drink. London Dry gin is ideal here - its assertive juniper character stands up to both the sweetness of the curaçao and the bitterness of the tonic.
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