Fairmont Airport Hotel's Honey Harvest cocktail

To make it at home, you'll need to prep the caramelized-apple-and-pear purée, the ingredient that lends the drink its unique flavour, ahead of time. Pour a cup of wildflower honey into a pot and simmer on medium heat, stirring until it turns a deep amber (about 20 minutes). Add half a teaspoon of cinnamon powder and two diced pears and apples; stir until the fruit is soft (about 15 minutes). Let the mixture cool, then blend with 2 ounces of lemon juice and 2 ounces of water until it's completely smooth. The purée can be stored in the refrigerator for up to two weeks. When it's time for takeoff, simply shake it with the other ingredients and some ice, then pour over fresh ice in a rocks glass and garnish with half a lemon wheel coated in brown sugar. Sip and refuel.