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This Rum, Pear and Cinnamon cocktail is warmth and coziness in a cup. We recommend it for lazy nights by the fire!

2 ounces rum
1 T organic cane sugar
1 ripe bosc pear
1/8 tsp. cinnamon

Grate the bosc pear with a cheese grater into a small bowl. Stir in the rum, sugar, and cinnamon. Heat in a small saucepan over a medium-low flame until heated through.
Strain the liquid into a measuring cup or beaker, and pour into two cocktail glasses.
Serves 2.

Optional, yet highly recommended:
Mix together about 1 tablespoon of sugar and 1 teaspoon of cinnamon and then lay it out on a flat plate.
Rub the edge of two cocktail glasses with the squeezed lime halves.
Place the cocktail glasses upside down onto the plate, so as to create a sugar/cinnamon rim along the edge.

Pour in the shaken rum cocktail, and enjoy!!!