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

FOR SYRUP​

•  tablespoons black peppercorns​

•  cup water​

•  cup honey​

• handful of fresh rosemary

FOR COCKTAIL

Combine and shake over ice, then double strain into a coupe glass. Garnish with rosemary.

FOR SYRUP​

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.