1. Muddle blackberries with syrup in a shaker tin until jammy.
2. Add remaining ingredients to a shaker with ice and shake until well-chilled.
3. Double strain into a chilled flute.
4. Top with sparkling wine.
5. Garnish with a sprig of fresh rosemary.

Honey Rosemary Ginger Syrup

1. Combine honey, water, ginger, and rosemary sprigs in a small saucepan over medium heat. Bring to a simmer, stirring often, for 10 minutes. Remove from heat and let sit at room temperature until completely cool.
2. Remove rosemary sprigs and ginger, store syrup in an airtight container in the fridge for up to three weeks.