In a small skillet, add the raspberries, cane sugar, water, lemon juice, pinch of salt and cinnamon stick. Place the skillet over medium, cooking the raspberry mixture for about 5 minutes, and until the raspberries begin to break down a bit. Next, mash the raspberries with the back of a fork. Turn the heat off and allow the raspberries to steep for 10 minutes. Pour through a sieve, discarding the pulp.

Divide the syrup between four glasses (or two glasses if you're in the mood for a big ol' drink. Not judging.). Add a few ice cubes to each glass. Pour about 4-5 ounces of Lillet into each glass. Top each cocktail off with two ounces of sparkling water and garnish with fresh raspberries.