Makes one cocktail.
Muddle the chopped pear in a shaker, while adding lime juice, simple syrup, and toasted walnut & vanilla bean infused Port Cask Finished Virginia-Highland Whisky. Rim glass with cinnamon sugar** Add 2-3 pieces of ice to the shaker and shake fiercely. Strain the mixture into the glass. Top with dash of black walnut bitters and garnish with slice of pear.
*Toasted Walnut and Vanilla Bean Infused Whisky: Pour 750 ml bottle of Port Cask Finished 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 at least four days.
**Simple Syrup: 1 cup water, 1 cup sugar. Heat water add sugar and stir until sugar dissolves. Let cool and refrigerate for up to 2 weeks. Yields 1 ½ cups
***Cinnamon Sugar: Combine ½ cup sugar to 2 Tbs cinnamon.