A Daiquiri/Sour variation that happens to have flavors reminiscent of a delicious apple pie from Thomas Waugh of Death & Co/ZZ's Clam Bar fame The chamomile-infused Rye and cinnamon syrup provide the spice notes while the muddled apple and pineapple offset the tartness of the lime Muddle 3 slices of Fuji apple in .5 oz Cinnamon Bark Syrup* Add 2 oz chamomile-infused Old Overholt (1/4 cup per L Rye; steep for 90 minutes with occasional stirring, strain out tea) .5 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice Shake with ice and double strain into a chilled coupe. Garnish with a lime wheel *Crush 3-4 cinnamon sticks and add to 1/2 cup water. Add 1/2 cup granulated sugar. Stir until dissolved, heat until near boiling, then lower heat and simmer for ~5 minutes before straining out the cinnamon bark #FridayFavs #FallFavs