Into the Woods

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously to chill, then strain into a rocks glass over fresh ice. Garnish with a lemon wheel and smoked rosemary sprig.

To make the rosemary-blackberry syrup:
2-3 rosemary sprigs
1 cup of blackberries
1 cup of raw cane sugar
Combine all into a small pot and put over low to medium heat. Stir occasionally until the sugar is fully dissolved. Let it simmer for about 5-10 minutes, then remove it from heat and cool. Strain into a seal-tight container and store in the fridge. Good for about 3-4 weeks.