An Old Fashioned variation with a slight Southern twang that features a classic dessert combo of pear and walnut 🍐 The aroma of pancake batter and flavor notes of cinnamon, vanilla and oak from the Bourbon work very nicely with the pear and walnut notes from the liqueur and nocino while the rum adds a touch of molasses, the burnt sugar syrup gives a nice, bittersweet caramel note, and the orange oil from the twist adds a refreshing citrus aroma 1.5 oz Bourbon (a high proof, high wheat mash bill bottle would be good, but imagine your bourbon of choice will work well) .5 oz Blended Aged Rum (Diplomatico Reserva is a good choice, but many other options) .25 oz Burnt Sugar Syrup (melt 1 cup granulated sugar in a pan with constant stirring until it foams; Remove from heat and slowly add 3/4 cup room temp water) 1 teaspoon Pear Liqueur (St George Spiced Pear is a favorite, Rothman & Winter probably a decent sub) 1 teaspoon Nocino (Italian walnut liqueur) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist