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Place all the ingredients in a small saucepan.
Over medium heat, heat the water while stirring to dissolve the sugar.
Bring it to a boil. Then lower the heat and let it simmer for about 5 - 10 minutes.
Remove from the heat and let it cool completely.
Strain the syrup to remove the herbs, and then store the syrup in an airtight container or syrup bottle.
Store in the fridge for up to 2 months, or at room temperature for about 10 days.
You can easily make multiple cocktails. Just adjust the serving size in the recipe card.
Take 1 highball cocktail glass (11 - 12 oz capacity), and add some ice to the glass.
Add the pearl luster dust into the glass.
Pour the empress gin, sparkling water (up to 2 - 3 fl oz), and herbal simple syrup, and stir to mix.
Add the lemon juice.
Pour the blue curacao into the drink. The liqueur should slowly sink to the bottom.
Place the back of a spoon just under the surface of the liquid, and pour the second amount of gin over the back of the spoon, so that it floats on the surface. This should create a thin purple layer of gin on top.
Garnish the cocktail with a sprig of rosemary, or a twist of lemon. Place a straw and serve.