Combine with all ingredients in mixing glass and stir with ice. Double strain into cocktail glass and garnish with flamed lemon peel and brandied cranberry.
8-oz. fresh cranberries
1-cup turbinado sugar
0.5-cup brandy/cognac (used Pierre Ferrand 1840)
1 stick cinnamon
Combine sugar and water over medium-low heat. Stir until sugar is dissolved. Add cranberries and cinnamon stick. Simmer for 15-20 minutes, stirring occasionally. Remove from heat and add brandy, stirring to combine. Pour into Mason jars and store in refrigerator.
2-t. fine Himalayan pink salt
Combine salt and water. Stir until salt is dissolved and pour into dropper bottle.