This is one of my favorite cocktails to make for the holidays. It's so simple to prepare but it's also full of fall flavors and the bubbly champagne makes it feel so festive.
In a small saucepan, combine the sugar, large rosemary sprigs and 1/2 cup of water. Bring to a simmer and stir until the sugar is dissolved. Let simmer for 2 minutes. Turn off the heat and let the syrup sit for 30 minutes to cool.
Once cooled, discard rosemary sprigs. Spoon 3 tablespoons of rosemary syrup into a champagne flute and slowly pour in champagne. Top with pear juice. Stir gently and garnish with rosemary sprig.