Pour 2 tablespoons of granulated sugar into a small shallow bowl and a small amount of lime juice into a second shallow bowl. Dip the rim of each glass first into the lime juice, allowing the excess to drip off, then into the sugar to coat the rim evenly. This will give your glasses a decorative and flavorful sugar rim.

Rinse the rosemary sprig briefly under running water, then gently tap it on a paper towel to remove excess water. While still slightly damp, roll or tap the rosemary sprig into 2 tablespoons of sugar in a bowl until it is fully coated and looks pleasantly frosted. This makes a beautiful wintry garnish. I always think this step gives a special festive touch to the cocktail.

Fill a cocktail shaker one third of the way with ice. Pour in 1 fl oz vodka, 1 fl oz Cointreau, 2 fl oz cranberry juice, and 2 tbsp lime juice. Secure the shaker lid and shake vigorously for about 20 seconds until the ingredients are well chilled and combined.

Add ice spheres or cubes to each sugar rimmed glass (from Step 1). Strain the shaken cocktail mix (from Step 3) into the glasses, dividing evenly. Top off each glass with sparkling water to your desired level of fizz. I sometimes add just a splash of sparkling water for a slightly stronger drink, but you can use more for a lighter, bubbly cocktail.

Top each cocktail with dehydrated orange slices and finally with the frosted rosemary sprig (from Step 2). Serve immediately and enjoy the festive drink.