2 tablespoons fresh rosemary leaves
1/4 cup sugar
1 cup water
1 cinnamon stick
1 ripe plum, deseeded and chopped
1 bottle sparkling rose
Combine the rosemary leaves, sugar, water, cinnamon stick and plums in a medium saucepan, stir well and bring to a boil. Reduce the heat and allow to simmer for about 5-7 minutes. Discard cinnamon stick and allow to cool. Blend until smooth and pour through a fine mesh strainer. Chill. Place about 1-2 ounces of the chilled syrup in the bottom of a champagne glass and fill with sparkling rose and stir.
Garnish with a sprinkle of fresh cinnamon.