Fill a tall, narrow glass with ice. In glass combine pear nectar and Rosemary Syrup. Slowly add ginger ale; gently stir to combine.
If desired, garnish with rosemary. Serve with a straw.
In a small saucepan combine sugar, water, and sprigs of fresh rosemary. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer, uncovered, about 10 minutes or until syrupy. Remove from heat; cool completely. Strain the syrup; use immediately or chill for up to 2 weeks. Makes 1/2 cup.