• Muddle 3 Bordeaux cherries in a cocktail shaker.
• Add all ingredients except seltzer and shake with ice. 
• Strain into a collins glass, add fresh ice, and top with seltzer.
• Garnish with a rosemary-skewered Bordeaux cherry.

For the rosemary syrup

• Simmer 5 sprigs of fresh rosemary with 3 cups of water until it reduces to 2 cups (about 20 minutes).
• Strain to remove rosemary and return to pan. 
• Add 2 cups of sugar and stir until dissolved, heating if necessary. (Makes 1 quart)