Rosemary infused maple syrup:
Heat white sugar with water (2:1 in favor of sugar) until almost dissolved, and add entire rosemary sprig(s)*. Cook until sugar is completely dissolved and let steep for 30 minutes before removing the rosemary. Once cooled, mix rosemary syrup with maple syrup, 2:1 in favor of maple syrup.
*for 1 cup of sugar, I used 4 rosemary sprigs. Before adding the rosemary to the syrup, press it a few times with a rolling pin or wooden spoon to release the oils and give your syrup a better, more potent rosemary flavor.
1.5 oz. Knob Creek Bourbon
1 oz. rosemary infused maple syrup
1/2 tsp. Lemon zest
Dash of angostura bitters
Juice of an orange wedge
Put all ingredients in a shaker with ice and shake until very cold. Fine mesh strain into a lowball glass (no ice) and garnish with a twisted orange peel on the edge of the glass.