Make the spiced cranberry syrup. In a medium saucepan, bring the water, sugar, cranberries, star anise, cinnamon sticks, allspice, and cloves to a boil. Boil for 4-5 minutes, or until cranberries start to burst and the syrup is a rich red color. Set aside to cool. Once cooled, strain syrup through a fine mesh strainer and discard cranberries, star anise, cinnamon sticks, allspice, and clove. Syrup can be stored in the fridge in an airtight container for up to two weeks.

Make the sugared cranberries. Bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for an hour, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.

To make the old fashioned, add an ice cube or two to your glass. (I have the big ice cube mold so I just used one). Add the cranberry syrup, the cocktail bitters, and the bourbon. Add a splash of club soda and stir. Finish with an orange twist, a maraschino cherry, a handful of sugared cranberries, and a cinnamon stick if desired. Serve!