Peel, core and cut up one ripe pear. Add it to a small pot with a dash of cinnamon and enough water to cover the pears half way. Boil for 10-15 minutes until pear pieces are tender. Add to a blender and purée until smooth. For the syrup, in a pot add sugar, water and rosemary sprig. Boil until the sugar dissolves, then remove rosemary and cool completely. In a shaker add 3-4 tbsp of purée, 2 tablespoons simple syrup, fresh lemon juice and Empress Gin. Shake well. Pour into a double old fashioned glass. Top with club soda. Garnish with a pear slice, a sprig of rosemary and a cinnamon stick.
