To Make the Rosemary Simple Syrup:

1. Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma.
2. Transfer rosemary to small saucepot; stir in sugar and water. Cook over medium heat 4 to 6 minutes or until sugar is dissolved.
3. Remove from heat; let stand 10 minutes.
4. Transfer to jar or container and refrigerate until completely cool, or up to 5 days. Makes about ½ cup syrup.

To Make the Cocktail:

1. In cocktail shaker, combine bourbon, lemon juice, Rosemary Simple Syrup and ice; shake well.
2. Serve over additional ice, garnished with rosemary sprig, if desired.