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Cinnamon Maple Whiskey Sour

The Cinnamon Maple Whiskey Sour is a cozy and flavorful twist on the classic whiskey sour, featuring the warmth of bourbon, the brightness of lemon juice, and the rich sweetness of maple syrup. A pinch of ground cinnamon adds a touch of spice, making this cocktail perfect for fall gatherings or a relaxing evening. It’s a comforting, yet refreshing drink that balances sweet, sour, and spice beautifully.

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Cinnamon Maple Whiskey Sour

Cinnamon Maple Whiskey Sour

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: cinnamon, cinnamon cocktails, fall, fall bourbon cocktails, fall cocktails, Lemon Juice, lemon juice cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 ounces bourbon
  • 1.5 ounce lemon juice
  • 0.5 ounce maple syrup
  • Pinch of ground cinnamon optional
  • Cinnamon sticks and lemon wheel for garnish

Instructions

  • Fill a cocktail shaker about two-thirds full with ice.
  • Pour in the bourbon, lemon juice, maple syrup, and, if desired, a pinch of ground cinnamon.
  • Securely fasten the lid of the shaker and shake well until the mixture is thoroughly chilled.
  • Fill your cocktail glass with fresh ice.
  • Strain the cold whiskey sour mixture into the glass. Garnish with cinnamon stick and lemon wheel.
  • Serve immediately and enjoy the sweet, tangy, and spiced flavors of this Cinnamon Maple Whiskey Sour!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Cinnamon Maple Whiskey Sour offers a delightful balance of tart lemon, sweet maple syrup, and the warming depth of bourbon. The cinnamon adds a subtle, comforting spice, making this cocktail both refreshing and cozy. It’s the perfect way to enjoy a whiskey sour with a seasonal twist.

Cinnamon Maple Whiskey Sour
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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