- Minted Rosemary Syrup:
- 1 cup water
- 1 cup white sugar
- 1 cup fresh mint leaves
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon lemon zest
- 1 1/2 fluid ounces cucumber-flavored vodka
- 1 fluid ounce elderflower liqueur (such as St. Germain®)
- 1 fluid ounce dry white wine (such as Sauvignon Blanc)
- 1 fluid ounce limeade
- ice
- 3 cucumber slices
- 3 drops rosewater
- Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes.
- Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.