Use 1-to-1 ratio hot water and sugar; stir until dissolved. Infuse with cinnamon sticks. Keep refrigerated.
Directions for drink:
Muddle fresh raspberries in Boston shaker.Add freshly squeezed lemon juice, cinnamon syrup, and cranberry juice. Add ice cubes and shake hard.Double-strain into pre-chilled Champagne flute. Top off with Champagne.Garnish with lemon twist on the rim of the Champagne flute.
Muddle fresh raspberries in Boston shaker.Add freshly squeezed lemon juice, cinnamon syrup, and cranberry juice. Add ice cubes and shake hard.Double-strain into pre-chilled Champagne flute. Top off with ginger ale.