To make the rosemary simple syrup, add the water, honey and rosemary sprigs to a medium saucepan. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 10 minutes. Turn off heat and let cool. Strain the simple syrup through a mesh strainer to remove any rosemary pieces.

To make the cranberry and rosemary NA bourbon fizz, add the cranberry juice, Gnista, and rosemary simple syrup to a cocktail shaker with ice. Shake vigorously for 20-30 seconds. Pour into a 13-16 oz glass with ice. Top with a splash of ginger beer. Garnish with fresh cranberries and a rosemary sprig if desired. Enjoy!