Wash the rosemary and shake off the water. Put aside 4 sprigs. Remove the needles from the remaining sprigs. Mix the needles with lime juice, 250 ml of water and 150 g of sugar in a pot. Bring it to a boil and let it cook for approx. 7 minutes to a syrupy texture. Remove the pot from the heat. Collect the syrup using a fine sieve in a bowl to remove the needles. Let it cool down completely.
Put 4 Tbs of blood orange juice and 4 Tbs of sugar on separate plates. Dip the remaining sprigs of rosemary first in blood orange juice then in sugar. Leave them to dry.
Fill each glass with ice cubes. Place 1-2 Tbs of rosemary syrup into each glass. Fill each glass with 30 ml of vodka, 40 ml of bitter lemon, 1 Tbs of blood orange juice and approx. 80 ml of ffeel® Calamansi Tangerine, respectively. Decorate with rosemary sprigs.