1 orange (cut into small segments)

1/4 lemon (cut into segments)

60ml whisky

20ml christmas (cranberry) syrup*

Garnish: Rosemary sprigs, 3 cranberries on a stick

In cocktails shaker add in half your orange segments and all the lemon segments. Muddle them down hard to release all their juice. Add in the whisky and syrup and then fill with ice. Shake hard for 15 seconds before double straining over highball filled with ice, rosemary and orange segments (to half way). Stir down until your smash is covering the ice. Add in more ice, rosemary, orange segments and finish with your cranberry stick on top.

*Christmas (cranberry) syrup

250gm cranberries (frozen is fine)

2 cups caster sugar

2 cups water

3 cinnamon sticks

2 large rosemary stalks (broken into sprigs)

Place all ingredients into pan and onto medium heat. Bring up to a gentle simmer and let it simmer for around 20 minutes. During cook, press down on cranberries to release its juice. The cooking time will vary but, you want a loose syrupy consistency. Place in fridge to steep and then strain when ready to use.