A bright and spiced Sour riff from Death & Co Denver that is best enjoyed on a breezy summer evening 🍍🍐 The baking spice and vanilla notes in the rye whiskey work nicely with the ripe pear flavors in the Eau de vie and the cinnamon syrup while the pineapple and lime juice bring a tropical brightness. The teaspoon of Fernet brings a cool, slightly bittersweet finish that rounds out the drink 1.5 oz Rye Whiskey (Bonded options like Rittenhouse or New Riff offer more concentrated flavor) .5 oz Pear Eau de Vie (St George makes my favorite but Clear Creek also makes a nice version) .75 oz Fresh Pineapple Juice .5 oz Fresh Lime Juice .75 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks in pan and toast on medium heat until fragrant (1-2 minutes); add 1/2 C each granulated sugar and water; stir until sugar has dissolved and mixture reaches near boil; turn heat to low and simmer 5 minutes before straining) 1 teaspoon Fernet (Contratto makes my favorite but other options work) Shake with ice and strain into a chilled double rocks glass with crushed ice. Garnish with freshly grated cinnamon