Muddle the orange slice with the rosemary syrup and a splash of Campari in the bottom of a rocks glass. Add bourbon and rocks, stir and garnish with a sprig of rosemary.
In a saucepan over low heat, add 6-9 full sprigs of fresh rosemary to a liter of water. Heat and steep until fragrant and the sprigs begin to lose a bit of color. Add equal parts by weight cane sugar to the rosemary-infused water; stir until dissolved. Let cool. Can be refrigerated for up to two weeks.
Campari Range Orange Wheel
Slice medium orange slices into "sunset wheels." Cover completely with Campari and keep refrigerated in an airtight plastic container for at least 24 hrs.
Quarter the pears. Place enough pears into a 48-ounce glass jar to fill the jar. Add Indiana Vodka. Seal the jar, and let it stand at room temperature 2 weeks (up to 2 months, it gets better). We like Seckel pears because they are smaller and in season, but any type will work.
Heat the ugar and 1 cup water in a medium saucepan over medium-high heat, stirring until all the sugar has dissolved. Add the rosemary to the pan and keep on heat for 10 seconds; remove the pan from the heat. Let the rosemary infuse in the syrup for 30 minutes. Discard rosemary. Let cool completely. This syrup will keep in the refrigerator for up to a month.
Fill 12-ounce collins glasses halfway with ice. Add 4 tablespoons Indiana Vodka, 2 tablespoons of the rosemary syrup, and 3 tablespoons of the vodka pear infusion to each glass. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.