To make simple syrup, heat the sugar and lemon juice along with the cinnamon stick over medium heat, stirring until sugar dissolves and it almost comes to a boil. Remove from heat and cool to room temperature before using. Can be stored in the fridge.

To make the cocktail, stir all the ingredients together in a cocktail shaker, and divide evenly between four glasses. Serve over ice and garnish with a lemon twist and a few pink peppercorns.