I owe a recipe on this topic. I went back to the 1978 edition of the Mount Holyoke alumnae cookbook, Bouquet Garni, and they turned out to be rum-based, not champagne-based. I thought I would experiment and replace the ginger ale with a full-bodied sweetish sparkling wine, but haven't done it yet and before too much more time passed, wanted at least to post the original. I've also attached the link to the blackberry-rosemary-prosecco cocktails in the September 2002 Gourmet.
Rum Rosemary Punch
Yield: 1.5 gallons
12 4-inch sprigs (or 2 tbs dried) rosemary
1 46 oz. can pineapple juice
1/2 cup sugar
1/8 tsp salt
1 cup lemon juice
1 qt ginger ale, chilled
1 fifth rum, chilled
Garnish: rosemary, mint, and pineapple sage sprigs
Put rosemary in a saucepan and add pineapple juice to cover. Bring to a full boil; turn off heat. Press down herbs with a wooden spoon to release volatile oils, then cover and steep 10 mins. Strain out rosemary. Add sugar and salt to strained juice, stirring until dissolved. Pour mixture into large container and add remaining pineapple juice and and the lemon juice. Chill. Just before serving, pour into punchbowl over a block of ice or ice ring mold. Add ginger ale, rum, and garnish.