Cinnamon Syrup:

Place water and cinnamon sticks in a saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for 10 minutes. Remove the cinnamon sticks.

Add the sugar to the pot and bring to a boil again. Simmer for two minutes to dissolve the sugar.

Remove from heat and allow the syrup to cool. Syrup can be poured into a sealable bottle and stored in the refrigerator for 3 weeks.

Alpine Frost Margarita:

Prepare your cocktail glass by running a wedge of lime around the outer rim of the glass. Pour sugar or coconut onto a small plate and turn the glass upside down to sugar it. Set the glass aside.

In a cocktail shaker filled with a lot of ice, place all ingredients for the margarita. Shake 30 times until the shaker is so cold it hurts to touch it. Strain cocktail into your prepared glass and garnish with a sprig of rosemary.