Presented by David Heredia, sous chef of Dizzy’s Club Coca-Cola in New York City.
Rim a highball glass with cinnamon sugar by tracing a line of apple cider around the top edge of the glass, then dipping the glass directly into the plate of cinnamon sugar. Fill the glass halfway with ice.
In a cocktail shaker, combine ice, tequila, cider, and Grand Marnier. Shake vigorously. Strain and pour into the prepared highball glass.
Garnish with fresh apple and pear slices.