Shake all liquid ingredients. Double strain into an old-fashioned glass with a large ice cube. Garnish with a rosemary sprig
For the syrup: bring to a slow simmer 220g bergamot puree (Ponthier), 150g honey & 150g water. Remove heat and add 1 rosemary sprig & 1 basil sprig. Sit for 2 hours. Double strain.