To make the rosemary syrup, bring the sugar and water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and add the rosemary. Let stand for 30 minutes. Strain the syrup into a small covered container, pressing hard on the rosemary. Refrigerate until chilled, at least 4 hours. (The syrup will keep, covered and refrigerated, for up to 2 months.)

Shake the vodka, passion fruit pulp, and Rosemary Syrup in a cocktail mixer with ice until well chilled and combined. Strain into 2 large martini glasses. Top each with ginger ale.

Skewer each raspberry with a rosemary sprig (you may have to remove some of the leaves from the bottom of the stem to do so), and place a skewer in each glass. Serve immediately.