In a mixing glass filled with ice, add:
Stir and strain into Coupe glass. Add three dashed of Top Shelf Spiced-Up Chocolate Bitters and garnish with Cranberries and Rosemary.
Make simple syrup first (water + sugar) and bring the syrup up to a boil, then add fresh cranberries. Cook for 10 minutes at medium heat to initiate breaking the skins of the cranberries, stir every couple of minutes. After about 10 minutes when the skins are starting to break, reduce heat to low/simmer, add cinnamon sticks and stir frequently. Cook for another 20-25 minutes while stirring until the cranberries have completely softened. Remove from heat and let it cool, roughly around 30-45 minutes. Strain/press contents through a cheesecloth. The syrup can be stored in the refrigerator for about 2-3 weeks.