Step 1

Place the maple syrup, 4 rosemary sprigs and 1/2 cup (125ml) water in a saucepan over high heat.

Step 2

Bring to the boil, then simmer for 5 minutes or until reduced slightly. Cool to room temperature.

Step 3

Thread cherries onto the remaining rosemary sprigs. Place the bitters, whisky, orange zest, a pinch of salt and 1/3 cup (80ml) syrup in a shaker with 4 ice cubes (Store remaining syrup in the fridge for 2 weeks).

Step 4

Shake to combine, then strain over 8 ice- lled glasses. Top with cherry rosemary sprigs to serve.