To make the honey syrup, in a small pot, bring 1/2 cup water, the honey, and rosemary to a boil over high heat. Boil 2-3 minutes, add the orange zest, then remove from the heat. Let cool. The syrup can be kept in a glass jar for up to 2 weeks.To make the cocktail. Rim glasses in cinnamon sugar, if desired. Combine the pomegranate juice, tequila, a couple of dashes of bitters, a pinch of cinnamon, and 1-2 tablespoons of the honey syrup in a cocktail shaker. Add ice and shake to combine. Strain into glass. Top with sparkling water.Garnish with rosemary. If desired light on fire for a smoky effect.