Add 5 sprigs of rosemary to a liter of Carpano Bianco Vermouth and let rest for 24 hours before straining.

In a shaking tin, mix infused Carpano Bianco, lemon juice, and simple syrup with ice and shake until blended and cold.

Strain mixture into a chilled coupe glass before adding two ounces of prosecco. Using a bar spoon, gently float the Empress gin on top of the cocktail in the coupe glass for a separated, ombre effect in the glass.

Garnish with fresh flowers, rosemary sprig or a lemon twist/wheel.