Mix equal parts granulated sugar and ground cinnamon together on a small flat plate until evenly blended.

Run the cut edge of a lime wedge around the top outer rim of a rocks glass.

Dip the rim of the glass into the cinnamon sugar mixture to coat the edge thoroughly, then fill the glass with fresh ice.

Combine the reposado tequila, Cointreau, fresh lime juice, pear juice, and cinnamon syrup in a cocktail shaker.

Fill the shaker generously with fresh ice cubes.

Cover the shaker tightly and shake vigorously for fifteen to twenty seconds until the outside of the shaker feels thoroughly chilled and frosted.

Strain the cocktail through a fine strainer into the prepared glass over fresh ice.

Garnish the drink with a thin slice of fresh pear and a whole cinnamon stick.

Serve immediately while ice cold.

Combine the water, granulated sugar, and whole cinnamon sticks in a small saucepan over medium heat.

Stir constantly until the sugar dissolves completely and the mixture begins to simmer gently.

Lower the heat to low, cover the pan with a lid, and let it steep for 10 to 15 minutes.

Remove the pan from the heat and allow the syrup to cool completely at room temperature with the cinnamon sticks remaining in the liquid.

Strain out the cinnamon sticks, pour the syrup into a clean glass jar or bottle, and seal tightly.