Thanks Jackie! Glad you loved the tequila sour!

If you want to do this drink properly, you should infuse your simple syrup with cinnamon stick instead of shaking raw powder to get the flavor without the detritus. You also should dry shake, or reverse dry shake sours to unravel the ovalbumin proteins and get the best texture possible when the drink comes to rest.
I prefer reverse dry shaking so I can bring the drink to the correct temperature and dilution level first. Then I strain back into the small tin and roll the drink through the air a couple of times to the large tin and back for a little flair and aeration before closing the tin and rigorously shaking the drink to produce the meringue head every sour should have. Make sure you double strain through a fine mesh strainer to ensure you don’t have any egg shell in your coupe glass, and fill the couple to just above the rim without breaking the surface tension of the sour. After the drink rests for 25 – 30 seconds, you can finish the drink with 3 drops of bitters (Angostura, Mole, or just cinnamon) and use a straw or pick to pull the head through or around the drops to draw designs. These aromatic bitters will enhance the drink as well as hide any unwanted funky aroma that egg whites may produce if they aren’t fresh.