To make the cranberry shrub, bring water, cranberries, sugar, cloves and cardamom to a boil over medium-high heat. Reduce heat and simmer gently until the cranberries are soft, approximately 8 minutes.

Remove from heat and strain through a fine mesh strainer into a mason jar. Using the back of a spoon to press down the cranberries and extract as much just as possible, without pushing any of the solids through.

Stir in the vinegar and cover. Refrigerate until ready to use. This mixture can be kept for several months in the refrigerator.

To make the cocktail, add whiskey, cranberry shrub, Campari, and sweet vermouth into a mixing glass or empty cocktail shaker. Stir for 30 seconds.

Strain into a chilled coupe glass. Garnish with orange or lemon twist.