In a sauce pan, combine 3 cups sugar, 2 cups water and 1 cup freshly squeezed clementine juice (I used 5 clementines and a citrus juice hand press to juice them. Next, add 5 maraschino cherries cut into halves and stems removed. Add one cinnamon stick. Let the mixture simmer on medium heat until the sugar has completely dissolved into the water.
Next, remove the mixture from the heat and let it sit to cool and for the flavors to steep for one hour.
After the ingredients have steeped for one hour, add aromatic and orange bitters. I used about 50 drops of each bottle or you can measure out 1/2 tablespoon of each bitter type.
Use a fine mesh strainer and a funnel to decant your syrup into a glass bottle. I used this bottle set for mine. As a finishing touch, you can use rubber stamps to create a label like I did.This is especially useful if you are getting ready for a party where guests will serve themselves or if you are making more than one type of syrup.
Notes
If you don't have clementines, you can uses oranges as a substitution.
If you prefer to add the cocktail bitters to each drink individually, omit them from this mix recipe.