Place 12 oz vodka, 1 cup cranberries and 2 cinnamon sticks in a clean, airtight jar. Lightly crush the cranberries with a spoon to release juices before adding. Seal the jar and gently shake to combine.

Allow the mixture to infuse at room temperature for 24–48 hours, tasting after 24 hours. The vodka should take on a light cranberry color and a gentle cinnamon aroma. For stronger cinnamon, infuse closer to 48 hours.

When infusion reaches desired flavor, strain through a fine mesh sieve or cheesecloth into a clean bottle, pressing solids to extract liquid. Discard solids and refrigerate infused vodka. Chill before using in the cocktail.

Cocktail Assembly

If rimming the glass (optional): pour 1 tbs simple syrup or a little lime juice onto a small plate and 1 tbs granulated sugar onto another. Rub the glass rim with lime wheel, then dip into sugar. Set glass aside.

Fill a cocktail shaker with 1 cup ice.

Add 2 oz cranberry-cinnamon vodka, 1 oz pineapple schnapps, 0.5 oz amaretto, 1.5 oz fresh cranberry juice, 0.5 oz fresh lime juice, 0.5 oz simple syrup and 2 dashes Angostura bitters to the shaker.

Shake vigorously for 12–15 seconds until the shaker is well chilled (exterior becomes cold and slightly frosted).

Double strain into a chilled coupe or rocks glass over fresh ice (if preferred).

Garnish with 3 fresh cranberries skewered on the cinnamon stick (or speared on a pick) and a lime wheel on the rim. Serve immediately.