Combine all of the ingredients except for the olive oil in a mixing glass and stir.
Pour into a Nick & Nora glass, and top with the olive oil.
Garnish with a lemon peel speared with a rosemary sprig.
*Rosemary-infused Spanish olive oil: Take a large handful of fresh rosemary stems, split them into 2 equal parts, then moderately roast 1 part with a brulee torch. The other half remains fresh. Simmer 2 cups Spanish olive oil, add all of the rosemary, and simmer at low heat for 20 minutes. Strain through a cheesecloth into an eyedropper.