Fill a large wine glass to the brim with fresh ice cubes.

Pour the spiced cranberry rosemary syrup directly over the ice.

Add the Aperol and prosecco into the glass.

Top the mixture with crisp club soda.

Stir gently with a long bar spoon to integrate the ingredients without destroying the bubbles.

Garnish with a fresh rosemary sprig, a few fresh berries, and a fresh orange slice. Serve immediately.

Combine the water and white sugar in a small saucepan over medium heat, stirring gently until the sugar crystals fully dissolve.

Add the fresh berries, rosemary sprig, and whole cinnamon sticks into the warm liquid.

Bring the mixture to a gentle boil, then lower the heat to let it simmer for roughly ten minutes until the berry skins burst and release their rich red juice.

Remove the pan from the heat source and let the ingredients steep in the warm liquid for twenty minutes to deeply infuse the herb and spice flavors.

Strain the syrup through a fine mesh sieve into a clean glass container, discarding the solids without pressing down on the fruit to keep your syrup crystal clear.

Allow the liquid to cool down to room temperature before closing the container and placing it in the refrigerator.