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.