A bit like a bubbly, rosemary-infused margarita, this drink gets rich texture and deeper flavor thanks to the olive oil.

• In a small saucepan over medium-high heat, combine the sugar, water, and rosemary and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside for 15 minutes.
• Strain the syrup through a fine mesh sieve, discarding the solids. Place in the refrigerator until well chilled.
• In a cocktail shaker filled with ice, combine the syrup, lime juice, and olive oil; shake until well chilled. Pour into glasses and top with the sparkling wine. Garnish with rosemary sprigs and lime slices, and serve.

Note: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.