In a small saucepan, combine all Golden Honey Syrup ingredients. Heat over medium-low for about 10 minutes until the aromatics are fragrant and the pineapple begins to caramelize.
Remove from heat and let cool. Once cooled, strain the syrup through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard the solids.
Combine the reposado, Golden Honey Syrup, lemon juice, and egg white in a shaker tin. Close the lid tightly and “dry shake” (without ice) for 15 seconds to emulsify the egg white.
Open the tin, add ice, and shake vigorously for an additional 15–20 seconds until the shaker is thoroughly chilled.
Double-strain the cocktail into a chilled coupe glass. The foam should rise to the top.
Dust the foam lightly with bee pollen and place one cinnamon stick beside the foam before serving.
