- Marinate 1/2 cup rosemary leaves in raspberry syrup. Refrigerate 3 hours or overnight. Strain and discard rosemary leaves.
- To Serve: Fill each fluted glass with 4 ounces of brut; and 1 teaspoon of marinated raspberry syrup. Do not stir.
- Garnish: Place 3-inch stem of fresh rosemary with a fresh whole raspberry in glass.