Add raspberries and cinnamon syrup to a cocktail shaker, muddle. Add brandy, rye, and red wine vinegar. Add ice and shake until well-chilled.
Double strain into an ice-filled highball glass. Top with soda water.
To garnish, thread a cocktail pick through one side of the lemon slice (near the peel), skewer a raspberry and slide it to the middle of the pick, and thread the pick through the other side of the lemon slice.
Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to three weeks.