Shake ingredients over ice, then double strain into a rocks glass on a big cube. Garnish with a sprig of carrot top, fennel frond, or dill. At Tallulah’s, we also top with smoked horseradish oil.

**To make rosemary simple syrup, bring 1 cup of water and 1 cup of sugar to a boil, add rosemary and simmer for a minute or two, remove from heat and let steep for 30 more minutes, then strain. Store in fridge.