• Combine the rye, Calvados, lemon juice, syrup, and 1 pinch of salt in a Boston shaker. Add ice. Shake vigorously and strain into an Old Fashioned glass with large ice cubes.
• Garnish with the remaining 1 pinch of smoked salt along the top of the ice.

CINNAMON SYRUP

• Boil all of the ingredients together until reduced by one-third. Measure the liquid and add an equal amount of granulated sugar. Stir to dissolve. Cool before use.
• This syrup will keep for up to 2 weeks in the refrigerator.