In a champagne flute, combine the brandy and the Cinnamon Anise Pear Syrup.

Using a paring knife or vegetable peeler, start at the top of the orange and carefully cut diagonally in a long, continuous strip of orange peel without the white pith. Roll the peel onto itself into a spiral, then drop it into the flute and let it unravel. Add the sparkling wine, then smack the rosemary sprig between your hands to release its oil and drop it in the flute. Sprinkle the pinch of cinnamon on top, gently stir, and serve.