To make the rosemary simple syrup, heat 1 cup of sugar and 1 cup of water in a small saucepot with 2-3 sprigs of rosemary.  Stir until the sugar dissolves.  You can keep in the fridge for a week or in the freezer for up to 6 months.

 

In the wine glass, pour 3 oz of prosecco, 2 oz of Lillet Blanc, 1 oz of St. Germain, 1 teaspoon of the simple syrup and a splash of sparkling water.  Add ice to fill the glass and garnish with a half a sprig of rosemary.