To make rosemary simple syrup: In a small saucepan over medium heat, combine the sugar and water. Bring to a simmer and reduce heat to low.
Simmer for 2 minutes and remove from heat.
Cover and let the rosemary steep for 30 minutes.
Remove the rosemary from the syrup and discard.
When the syrup is completely cool, place in a mason jar, cover and refrigerate until ready to use.
To make cocktail: Fill a wine glass half full with ice cubes. Add the Rosato Aperitivo and rosemary simple syrup. Stir gently with a long handled spoon. Top with Prosecco and a splash of sparkling water.
Drizzle the chili oil drops over the top of the spritz.
Garnish with a small fresh rosemary sprig and a peach slice or chunk on a cocktail pick.
