Add all the ingredients except the rosé to a shaker filled with ice and shake.
Add the rosé, and strain into a Champagne flute.
Garnish with a lemon peel-wrapped blackberry.
*Berry and pepper syrup: Muddle 1 cup water, 1 cup sugar, 6 strawberries, 10 blackberries and 2 jalapeño peppers in a saucepan. Bring to a boil and cook for 14 to 18 minutes. Let cool before using.