Gimlet with Honey Rosemary Syrup

First, prepare the Honey Rosemary Syrup:

Add 1 cup honey, 1 cup water, and 4 to 6 rosemary sprigs to a small saucepan over medium heat. Stir occasionally. After 5 to 10 minutes, the honey should be fully incorporated, and the syrup should begin a slow simmer. Remove the pan from the heat and let the rosemary steep as the syrup cools completely. Once cooled, transfer the syrup to an airtight container and store in the fridge for up to 3-4 weeks.

To make the Gimlet:

Combine 2 oz gin, 1 oz lime juice, and 1 oz of the cooled Honey Rosemary Syrup in a cocktail shaker filled with ice. Shake well until thoroughly chilled, about 15-20 seconds. Strain the mixture into a chilled coupe glass or over fresh ice in a rocks glass. Garnish with a lime wheel or a fresh rosemary sprig, if desired.