• Add all of the ingredients to a shaker with ice.
• Shake vigorously.
• Double-strain into a chilled glass.
• Garnish.
• Enjoy!

Rosemary Maple Syrup:

• Measure out 7.5 grams of rosemary stripped from the stems into a fine strainer.
• Submerge in boiling water for 30 seconds to blanche.
• Blend the rosemary with 250 milliliters of maple syrup on high for 3 to 5 minutes.
• Filter in a nutmeg bag.
• Keep refrigerated for up to 1 month.