Cinnamon Maple Bourbon Sour

Maple and bourbon are a natural match, and this Cinnamon Maple Bourbon Sour gives that pairing a fresh citrus edge. Bourbon brings caramel, oak, and vanilla notes, while lemon juice adds the sharp acidity a good whiskey sour needs. Maple syrup softens the drink with deeper sweetness, and cinnamon adds a warm seasonal note without making the cocktail feel heavy.

I love this cocktail because it feels familiar but still has a little extra personality. The lemon keeps it bright, the maple adds richness, and the cinnamon gives the aroma a fall and winter feel. It is easy enough for a casual night at home, but it also works well when you want something a little more special for guests. Serve this Cinnamon Maple Bourbon Sour during fall dinners, Thanksgiving, holiday gatherings, game nights, or a quiet evening by the fire.

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Why You’ll Love This

This drink takes the basic idea of a whiskey sour and adds maple and cinnamon for a warmer seasonal profile. The balance stays important, so the lemon keeps the drink from turning too sweet.

• It uses a short ingredient list. Bourbon, lemon, maple syrup, and cinnamon do most of the work.
• Maple adds deeper sweetness. It feels richer than plain simple syrup.
• Fresh lemon keeps it balanced. The acidity makes the drink crisp and refreshing.
• Cinnamon adds seasonal flavor. A small amount gives warmth without overpowering the bourbon.
• It is easy to shake. No complicated technique or specialty tools are required.
• It works for several occasions. Fall dinners, holiday parties, and casual cocktail nights all fit.

The best part is how easy it is to adjust. A little more lemon makes it sharper, while a touch more maple makes it softer and sweeter.

Ingredients

Each ingredient has a clear role in this Cinnamon Maple Bourbon Sour. Bourbon forms the base, lemon adds acidity, maple syrup provides sweetness, and cinnamon brings the spice.

• 2 ounces bourbon
• 1 ounce lemon juice
• ¾ oz maple syrup
• 2 dashes Angostura bitters (optional)
• Pinch of ground cinnamon optional
• Cinnamon stick for garnsih 
• Lemon wheel for garnish

Suggested Liquor Brands and Substitutions

Bourbon is the best fit for this recipe because its caramel, vanilla, and oak notes pair naturally with maple and cinnamon.

• Maker’s Mark: A softer bourbon with sweet vanilla and caramel notes that work well with maple.
• Buffalo Trace: A balanced option with enough oak and spice to stand up to the lemon.
• Wild Turkey 101: A bolder choice if you want the bourbon to stay strong against the maple.
• Old Forester 100: A solid mixing bourbon with enough proof and spice for a whiskey sour.
• Rye whiskey substitution: Use rye if you want a drier and more peppery version.
• Apple brandy substitution: Apple brandy can create a fruitier seasonal drink that still works well with maple and cinnamon.

If you use a softer bourbon, the cocktail may taste slightly sweeter. A higher-proof bourbon can give the drink a firmer backbone.

Equipment and Glassware

This cocktail only needs a few basic tools.

Useful equipment includes:

• Cocktail Shaker
• Strainer
• Rocks Glass
• Jigger
• Bar spoon

A rocks glass works well because the drink is served over fresh ice. You can also use a large single cube if you want slower dilution.

If you do not have a jigger, use another small measuring tool so the lemon and maple stay balanced.

How to Make It

The process is straightforward. The main goal is to shake everything until properly chilled and then serve it over fresh ice.

1. Fill the shaker. Fill a cocktail shaker about two-thirds full with ice.
2. Add the ingredients. Pour in the bourbon, lemon juice, maple syrup, and, if desired, a pinch of ground cinnamon.
3. Shake well. Securely fasten the lid of the shaker and shake well until the mixture is thoroughly chilled.
4. Prepare the glass. Fill your cocktail glass with fresh ice.
5. Strain and garnish. Strain the cold whiskey sour mixture into the glass. Garnish with cinnamon stick and lemon wheel.
6. Serve. Serve immediately and enjoy the sweet, tangy, and spiced flavors of this Cinnamon Maple Bourbon Sour!

The finished drink should be tart, lightly sweet, and bourbon-forward with a soft maple finish.

Pro Tips

Small choices make a big difference in a simple whiskey sour.

• Use fresh lemon juice. It gives the cocktail a cleaner and sharper flavor.
• Use real maple syrup. The flavor is deeper and works better with bourbon.
• Measure carefully. Too much maple can make the drink heavy.
• Shake with plenty of ice. Proper chilling and dilution help balance the bourbon and citrus.
• Use fresh ice in the glass. Do not pour the shaker ice into the serving glass.
• Add cinnamon lightly. Too much ground cinnamon can become dusty and overpower the drink.
• Chill the glass first. A cold glass helps the cocktail stay refreshing.
• Use a large ice cube if possible. It melts more slowly and keeps the drink balanced longer.

Once you know the original version, you can adjust the lemon or maple to match your taste.

Variations

The maple, bourbon, and lemon base is easy to customize.

• Maple Rye Sour: Replace bourbon with rye for more spice and a drier finish.
• Apple Maple Whiskey Sour: Add a small splash of apple cider for extra fall flavor.
• Ginger Maple Sour: Add a little ginger syrup for more warmth.
• Smoked Cinnamon Sour: Add a tiny amount of smoked cinnamon or use a smoked cinnamon garnish for a deeper aroma.
• Non-Alcoholic Maple Sour: Use a zero-proof whiskey alternative with lemon and maple syrup.

You can also add a dash of aromatic bitters if you want more spice and structure.

When to Serve and Pairings

The Cinnamon Maple Bourbon Sour works best in fall and winter, but the lemon keeps it refreshing enough for other seasons too.

Serve it for:

• Thanksgiving
• Friendsgiving
• Holiday parties
• Fall dinner parties
• Game nights
• Cocktail hour
• Weekend dinners
• Date night

Good food pairings include:

• Roast chicken
• Pork tenderloin
• Sharp cheddar
• Baked Brie
• Roasted nuts
• Maple-glazed vegetables
• Apple pie
• Pecan pie

For another whiskey option, try a Pumpkin Whiskey Smash if you want pumpkin and citrus. A Honey Pumpkin Whiskey Smash offers another fall whiskey drink with mint and nutmeg.

Storage and Serving Notes

This whiskey sour is best made fresh because lemon juice tastes brightest when recently squeezed and shaking gives the drink the right dilution.

You can still prepare some parts ahead. Chill the bourbon and maple syrup, and squeeze the lemon juice shortly before serving.

For a small gathering, you can combine the bourbon and maple syrup in advance and keep the mixture refrigerated. Add lemon juice closer to serving and shake individual drinks with ice.

Do not add ice to a large batch and let it sit. The melting ice will weaken the drink and throw off the balance.

Cinnamon sticks and lemon wheels can be prepared ahead and kept chilled until serving.

FAQs

This cocktail is easy to make, but a few questions come up often.

What does a Cinnamon Maple Bourbon Sour taste like?

It tastes tart, lightly sweet, and warming. Bourbon provides oak and caramel, maple adds richer sweetness, and cinnamon gives a seasonal spice note.

Can I use rye instead of bourbon?

Yes. Rye gives the drink a drier and more peppery character.

Can I use bottled lemon juice?

You can, but fresh lemon juice is recommended because it tastes cleaner and brighter.

Can I make it sweeter?

Yes. Add a little more maple syrup, but increase it gradually so the drink does not become too heavy.

Do I have to use cinnamon?

No. The drink still works without it. The cinnamon simply adds a warmer seasonal note.

Can I make this ahead of time?

You can prepare the bourbon and maple mixture ahead, but add fresh lemon and shake shortly before serving.

More Cocktails to Try

If you like bourbon cocktails with fruit, spice, or seasonal ingredients, these are also worth trying.

• Pecan Pie Manhattan
• Ginger Pear Bourbon Cocktail
• Cinnamon Cream Martini
• Strawberry and Maple Brown Derby
• Caramel Apple Manhattan

These drinks are good choices when you want fall cocktails with whiskey, maple, citrus, or spice.