In a highball, add lime quarters, mint leaves, a handful of blueberries and blueberry hibiscus syrup. Gently muddle to release juices.
Fill glass with ice and add rum. Top with sparkling rosé. Gently stir from the bottom of the glass.
Garnish with a mint sprig and blueberries on a cocktail pick.
Serve with a paper or metal straw.
Blueberry Hibiscus Tea Syrup
Steep 4 The Republic of Tea hibiscus blueberry tea bags in 1 cup hot water as directed. Remove tea bags. Add 3/4 cup stevia powder and stir until dissolved. Allow to cool. Store covered in refrigerator for up to 2 weeks.