With a generous portion of lime juice, this puckery Rosemary Gimlet is balanced by the piney rosemary-honey syrup. Using botanically bracing gin makes it a gimlet; if you like, try substituting white rum for the gin to make a rosemary daiquiri.
Rosemary Honey Syrup (makes 1 cup): Place 5 (5-inch) rosemary sprigs and 1/2 cup near-boiling water in a sealable heatproof container. Let steep 20 minutes. Add 1/2 cup honey, and stir gently until dissolved. Cover and let steep at least 2 hours or, ideally, up to 12 hours. Strain before using. Syrup may be stored in an airtight container in refrigerator up to 2 weeks.