With a potato masher, gently crush half the bag of fresh cranberries. Pour the whole bottle of bourbon into a large Mason jar or similar glass container with air-tight lid. Add the crushed cranberries, Sweet 'N Low, vanilla bean and cloves. Seal the jar and allow to sit in a cool, dark place for four days.

In a small saucepan, add the other half bag of cranberries and the 1/2 cup of water. Bring to a boil and reduce to a simmer. Cook until cranberries are very soft, about 15 minutes. Press the cooked cranberry mixture through a fine mesh sieve. Store the fresh cranberry puree in an air-tight jar in the refrigerator.

When ready to make the cranberry bourbon fizzes, drain the cranberries and spices from the infused bourbon.

Fill high-ball glasses with ice. Pour 2 oz. of the infused bourbon in each glass. Add a couple of teaspoons of the fresh cranberry puree to each glass and stir. Fill the glasses the rest of the way with Club Soda. Garnish with fresh cranberries. Serve immediately.