A refreshing, fragrant Daiquiri/Sour riff from CA bartending whiz Trevor Easter with notes of citrus, multiple fruits, and a touch of baking spice 🍹🍇🍍🍐 The floral and grape notes in the Pisco (brandy from Peru and Chile) combine with the ripe orchard fruit notes in the pear brandy to create a fruit-forward base with pleasant aromas that works nicely with the acidity of the fresh lime juice and the roasted tropical fruit notes in the pineapple liqueur to create a really tasty drink. A splash of cinnamon syrup and some freshly grated cinnamon adds a complementary baking spice note 1 oz Pisco (South American brandy with floral notes; Capurro or Encanto make nice bottles; Acholado variety of grape probably best) .5 oz Pear Eau De Vie/Brandy (St George makes my favorite bottle; Clear Creek is also nice) .75 oz Fresh Lime Juice .5 oz Pineapple Liqueur or Pineapple Gomme Syrup (Giffard for liqueur; Small Hand Foods or homemade for syrup) .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and simmer 5 minutes on medium-low heat before straining) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with freshly grated cinnamon #drinkmorepisco