Makes one cocktail.
Muddle the chopped pear in a shaker, while adding lime juice and whisky. Wet the glass rim with water and roll in cinnamon sugar. Add 2-3 pieces of ice to the shaker and shake fiercely. Strain the mixture into the glass. Top with one dash of black walnut bitters and garnish with slice of pear.
*Toasted Walnut and Vanilla Bean infused whisky: Pour 750 milliliter bottle of Virginia-Highland Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350-degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for two or more days.
**Simple Syrup: Combine 1 cup water and 1 cup granulated sugar to a pot over medium heat. Let sugar dissolve, stirring constantly. Once sugar has dissolved, remove from heat and let cool. Store for up to 2 weeks.