Rosemary’s Bee Bee
recipe courtesy of Hannah Loop at The Winchester Inn, Ashland
• 2 ounces Hendrick’s Gin
• ¾ ounce fresh lemon juice
• ¾ ounce rosemary black peppercorn honey syrup
• Rosemary garnish
• tablespoons black peppercorns
• cup water
• cup honey
• handful of fresh rosemary
Combine and shake over ice, then double strain into a coupe glass. Garnish with rosemary.
Toast black peppercorns, then add to saucepan with water and honey. Bring to a low simmer.
Add a small handful of fresh rosemary and let simmer for five minutes.
Remove from heat and steep for 20 minutes. Strain.