Stir together the cranberry juice, 3.5g citric acid, and 1.5g malic acid until dissolved to make acidified cranberry juice
Add rosemary sprigs to bourbon and let infuse for a few hours or up to a day
Add the acidified cranberry juice to a pitcher with the amaro, aperol, rosemary infused bourbon, and water
Pour the mixture into a flip top bottle and store in the fridge
To serve, pour over ice in a rocks glass
Garnish with cranberries and a rosemary sprig
