**For herb-infused syrup:

1 part sugar, 1 part water, fresh herbs of your choosing. I recommend using rosemary + sage or mint + lavender. It is difficult to overdo the herbs so don’t worry too much about the precise quantity infused.

Bring the sugar and water to a boil until dissolved. Throw in a big fistful of your favorite seasonal herbs and let infuse until cool; rosemary can be boiled with the water for a stronger flavor. Strain before using!

For cocktail:

Pour ingredients into shaker; add ice just until ice cubes meet surface of liquids (shaker will not be entirely full).

Dump contents of shaker into glass without straining.

Add more ice if desired.

Garnish with rosemary sprig (slap the rosemary against your palm to release its oils and boost the aroma).