1 ½ oz. Angels Envy Bourbon
½ oz. Poire Williams pear liqueur
½ oz. Maple simple syrup
¾ oz. Fresh lemon juice
3 dashes Walnut bitters
½ Egg white
Combine ingredients. Shake and serve over ice in a rocks glass. Garnish with pear fan, lemon twist and cinnamon dust.
Gary Hayward, bar director of Embers Ski Lodge in in Nashville, created this recipe.