Make the rosemary simple syrup. In a small saucepan, combine water, sugar, and rosemary sprigs over medium heat until bubbling. Reduce the heat and simmer for 2-3 minutes, until the sugar is dissolved. Remove from the heat and allow the rosemary to steep for 10 minutes while the mixture cools slightly.

Add the cranberries from to the simple syrup and toss to coat quickly. Transfer the rosemary sprigs and cranberries to a wire cooling rack and cool for 5 minutes. Add the granulated sugar to a medium bowl and cover each rosemary sprig in sugar then place it back on the wire rack. Repeat with the cranberries. Let them cool and set while you prepare the cocktail.

Rim a highball glass with a lime wedge and salt (optional). Fill it halfway with crushed ice.

In a cocktail shaker, combine the tequila, fresh grapefruit juice, fresh lime juice, and rosemary simple syrup. Add ice to the shaker. Shake the ingredients well to chill the mixture and combine.

Strain the mixture into the prepared glass over the ice. Top it off with club soda (or another soda) to your liking.

Garnish with a sprig of fresh sugared rosemary and a few sugared cranberries.