Add all ingredients except the sparkling wine to a shaker and fill with ice.
Shake, and strain into a wine glass filled with fresh ice and top with the sparkling rosé.
Garnish with a sage flower and/or leaf.
*Palm Sugar Rooibos Syrup:
7 oz Palm sugar
1.66 oz White sugar
8.66 oz Hot water
.25 oz Rooibos tea in a teabag
In a small saucepan over medium heat, combine the sugars and water until dissolved. Add the tea and turn off heat from induction burner. Let infuse for 12 minutes. Remove the tea and press to get all the liquid from the tea bag.