In a rocks glass, add cranberry sauce and top with bourbon. Muddle the cranberry sauce into the bourbon. Stir together.
Carefully spoon in the ice cube or sphere.
Add a dash or two of bitters, to taste.
Garnish with an orange peel and a piece of fresh rosemary.
Using a lighter or butane torch, light the rosemary on fire and let the flame fizzle out. Repeat one or two times until the burnt rosemary is fragrant.