Limoncello & Rosemary Fizz

Gently warm honey in a small saucepan over low heat until it becomes fluid and pourable, about 2 minutes. Do not let it simmer or boil.

Add 2 sprigs of rosemary to the warm honey and let steep for 8-10 minutes, swirling occasionally, until the honey takes on a deep herbal fragrance and a rich green-gold hue.

Remove from heat and strain the syrup through a fine mesh sieve into a clean jar, pressing gently on the rosemary to extract all the infused honey. Discard the spent sprigs. Cool completely before using. Syrup keeps refrigerated for up to 2 weeks.

Fill a julep strainer and Japanese jigger with fresh ice. Using a microplane zester, zest one whole lemon directly over a glass mixing cup to capture the essential oils — this is the soul of the drink.

Squeeze all 3 lemons through the julep strainer into the mixing cup, adding their bright juice to the aromatic zest. Pour in the limoncello and gin.

Add 2 tablespoons of the cooled rosemary honey syrup to the mixing cup. Using a long bar spoon or the jigger itself, stir the mixture vigorously for 20-25 rotations, until well chilled and the honey is fully dissolved.

Strain the lemon-rosemary base equally into 4 chilled coupe or Collins glasses, dividing about 2 ounces per glass.

Top each glass with 3 ounces of chilled sparkling water, pouring slowly down the back of a bar spoon to preserve the carbonation. The fizz should gently rise and bloom.

Gently roll each glass once between your palms to awaken the aromatics. Garnish each drink with a fresh rosemary sprig and a thin lemon wheel placed on the rim or floated atop the fizz. Serve immediately, inviting guests to inhale the rosemary before the first sip.