Add the rosemary to the pitcher and muddle (lightly mash to break the leaves so the flavor is imparted into the liquids).
Add to the pitcher the apple cider and caramel syrup. Stir to mix the caramel evenly into the apple cider.
Place the biscuits into a small plastic bag and smash them until they are fine crumbs. Add the dessert rub and mix well to combine.
Core and thinly slice the apple to create apple pieces that can be added to the mocktail.
Set up two shallow plates, one with water and the second with the biscuit crumbs. Take each glass and dip the rim in the water, then dip in the seasoned biscuit crumbs to create a decorative rim.
Add two slices of the apple to the glass. Remove the rosemary from the pitcher then stir in case any of the caramel has settled. Pour the caramel apple cider into each glass just over half full, then add the sparkling water to fill to just below the biscuit rim. Serve immediately while still cold.