MAKE THE ROSEMARY SIMPLE SYRUP. In a small saucepan, combine the water and sugar.

Place over medium heat and stir until the sugar is dissolved.

When the mixture barely comes to a simmer, add the rosemary and remove from the heat.

Cool to room temperature.

Remove the rosemary and refrigerate until ready to use, for up to 2 weeks.

MAKE THE COCKTAIL. In a cocktail shaker, combine the cranberry juice, rosemary simple syrup and vodka.

Add ice and shake vigorously to chill.

Pour into an ice-filled highball glass.

Top with ginger beer, to taste.

Garnish with rosemary and cranberries.