For the Basic Syrup

1. Combine the sugar and water in a saucepot. Bring to a simmer, stirring to dissolve the sugar. Once the sugar is dissolved, turn off the heat and allow it to cool to room temperature.
2. Store the syrup in the refrigerator and plan your next cocktail or bake your next cake!

For the Vanilla Infused Syrup

1. Combine the water and sugar in a small saucepan over medium heat.
2. Stir until the sugar dissolves completely, then remove from the heat.
3. Let cool 5 minutes, then stir in the vanilla extract.
4. Transfer to a clean bottle or jar and it’s ready to use or can be stored in the refrigerator  for up to 1 month.

For the Cinnamon Rosemary Maple Syrup

1. Place all the ingredients (except the garnish) in a saucepot. Bring to a simmer, stirring to dissolve the sugar. Simmer for 5 minutes, then turn off the heat and allow to cool to room temperature. 
2. Once cool, strain the mixture through a sieve to remove the rosemary and cinnamon sticks. 
3. Pour the syrup into a sterilized, clear glass bottle or jar. 
4. Place any additional sprigs of rosemary and cinnamon sticks into the syrup. Decorate the neck of the bottle or jar with a festive ribbon, if desired.