In a shaker, combine star-anise ginger syrup, bourbon, and rosé. Shake with ice and strain into a snifter glass, over crushed ice or straight up. Top with a float of red-wine cherry reduction (recipe follows) and 3 dashes cherry bitters.
Star-anise ginger syrup: In a pot, combine 2 parts sugar to 1 part water; warm to dissolve sugar. Add star anise and fresh ginger to taste. Infuse for 1 day.
Red-wine cherry reduction: Simmer medium-bodied red wine with cherries and a bit of honey to taste until mixture reduces to syrupy consistency. Remove from heat and let sit for 1 day. Strain and chill.(Published 2011)