When it comes to warm and inviting autumnal cocktails, the revamped Spiced Pear Rum Sour steps right into the spotlight. This rum-based blend draws inspiration from the traditional rum sour while mixing in luscious pear juice, zingy lemon, along with a specially crafted spiced cinnamon syrup, emanating a perfect balance of tart, sweet, and cozy spicy notes.

Originating from the blueprint of a classic rum sour, traditionally created with dark rum, lemon juice, and a sugar syrup - be it simple syrup or slightly more complex demerara syrup, sometimes with an added egg white to lend more body, Kaitlyn Stewart, a talented mixologist, decided to add an autumnal twist. This newly imagined cocktail boasts fruity, nut-infused, tangy and warming spiced flavors and is sure to delight guests. It's a quick to make, yet impressive, addition to your fall cocktail menu.

To make this cocktail, you start with a strong, caramel-toned dark rum that forms the rich aromatic foundation of this potion. The rum's inherent sweet and nutty characteristics are further accentuated by the introduction of amaretto. Add to that a homemade spice load of cinnamon-infused simple syrup to infuse the drink with a taste that sings autumn and a balanced sweetness. Achieving the best outcomes with this recipe hinges on opting for a high-quality, pure pear juice, devoid of any additional sugar additives, an example of which would be Ceres pear juice.

Although rum sours generally find their place in a coupe glass, the Spiced Pear Rum Sour switches things up and is served in a highball glass teeming with ice cubes. This change of serving style, combined with the high volume of ingredients, ensures the mixture remains chilled from beginning to end. The cocktail must be shaken with ice before being served over ice, maintaining its coolness from the first to the final indulgent sip.

As you embark on creating this autumnal delight, the recipe consists of 1 1/2 ounces dark rum, 1 ounce pear juice, 3/4 ounce fresh lemon juice, 1/2 ounce amaretto, 1/2 ounce cinnamon syrup, and 2 dashes of Angostura bitters. It wouldn't be complete without the perfect garnish of a pear slice and some ground cinnamon for added warmth.

To take this cocktail to another level, make your own cinnamon syrup. Simmer together 3/4 cups water, 1/2 cup granulated sugar, and 4 cinnamon sticks for about 15 minutes. After it's ready, let it steep covered for an hour before removing the cinnamon sticks. This syrup can be refrigerated and used for two weeks.

So, grab your cocktail glasses, invite your friends over and serve up a round of the warm and inviting Spiced Pear Rum Sour - the ultimate toast to the fall season.