Combine the ingredients in a cocktail shaker with ice and shake vigorously.
Strain into small cocktail glasses and garnish with a rosemary sprig.
Notes
For Kim’s cranberry sauce
1 bag Frozen cranberries
2 cups Water
2 cups Sugar zest of 1 Orange
2 Cinnamon sticks
Bring to a boil to soften the cranberries and reduce the liquid. Stir constantly until the cranberries are soft and the texture is a relish. Cool and serve.Kim Haasarud is the principal at Phoenix-based beverage consulting firm Liquid Architecture.