1. Add rosemary syrup and whiskey to a thick walled glass.
2. Add the sprigs of rosemary, and lemon slices.
3. Add 4 oz of hot water.

*For the Rosemary Syrup:
1 Cup Sugar
1 Cup Water
0.5 Cup Rosemary Sprigs

1. In a small saucepan, combine the ingredients and heat over medium-high heat until simmering.
2. Let simmer for 1 minute, then remove from heat and let steep for 30 minutes.
3. Strain the rosemary sprigs from the syrup.
4. Store in an airtight container and refrigerate up to 2 weeks.