A delightfully balanced Sidecar variation from Devon Tarby of LA’s Normandie Club and Walker Inn that is overflowing with fall flavor 🍁🍐 The fruit and oak notes of the cognac are enhanced by the delicious ripe fruit flavor of the pear brandy and are complemented by the cinnamon syrup. The orange liqueur adds a juicy sweetness that is balanced by the tart, zippy citrus to result in a super flavorful drink that deftly balances acidity, sweetness, booziness, and flavor 1 oz Cognac (VSOP variety from Dudognon is a good choice, though if you can get your hands on the Daniel Bouju Fines Saveurs, the elegance and fruit flavors of that bottle would also work great) .5 oz Pear Brandy (St George is my favorite, but Clear Creek also makes a good bottle) 1 oz Orange Curaçao (Pierre Ferrand Dry is the best option here, might want to step down to .75 oz if using less dry orange liqueurs like Cointreau) .75 oz Fresh Lemon Juice 1 tsp Cinnamon Syrup (crush 3-4 cinnamon sticks and add 1/2 cup each water and granulated sugar, stir until dissolved and heat on low-medium until simmering; let simmer 5 minutes before straining) Shake with ice and strain into a chilled coupe. No garnish