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In a large pitcher, combine the vodka, orange liqueur, pomegranate juice, and lime juice. Chill until ready to serve.2. Just before serving, add ice to your punch bowl. Pour over the champagne.3. Add a single ice cube to each cocktail glass and pour over the punch. Top with pomegranate arils and sugared rosemary.
Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.