For the syrup, place a 3QT Saucier or Saucepan over medium-high heat. Toast juniper berries until they become fragrant, 2–3 minutes.

Add cranberry juice, cranberries, sugar, and rosemary. Use a peeler to peel lemon zest into strips and add to cranberry mixture. Reserve lemon flesh for another use. Bring mixture to a simmer for 2–3 minutes, then remove from the stove, and add fine sea salt.

When syrup has slightly cooled, strain through a fine-mesh sieve and chill until ready to use. Makes about 1 ½ cups and keeps 2–4 weeks in the fridge.

To make the spritz, place Coupe Glasses in the freezer for 15 minutes before ready to serve. If making a batch, add ice to a pitcher.

Measure out cranberry syrup and Nonino Amaro into Glass(es), stirring well, then add Prosecco rosé. If making a batch, mix in pitcher, then pour in Prosecco rosé.

Finish drinks with garnishes and serve. If making a batch, float garnishes in the pitcher, then pour into chilled Glasses and serve.