1 cup Fresh or Frozen Cranberries
1 cup Rose or Prosecco Wine Vinegar
1 cup Sugar
1 Rosemary Sprig
1 tsp Sugar & Spice Dipper
1 tsp Black Peppercorns
2 oz Bourbon
1 oz Cranberry Shrub
2-3 drops Bitters
1 oz Club Soda
To make the shrub: Add the cranberries, vinegar, sugar, dipper, rosemary, and black peppercorn in a 2 quart sauce pan.
Bring the cranberry mixture to a boil over medium high heat, stirring the mixture so the sugar dissolves.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and cool completely.
Using a mesh strainer, strain the mixture into a glass jar.
Discard the cinnamon stick and rosemary.
You may like to reserve the cooked cranberries in a separate container to add them to the cocktail for a garnish. Otherwise, use fresh cranberries for garnishing.
For the Cocktail: In a shaker with ice combine bourbon, shrub and bitters. Shake until well chilled. Strain into a cold glass, top with soda and garnish with cranberries.