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Loading...The Cinnamon Maple Whiskey Sour is a seasonal spin on the classic cocktail, turning a tried and true recipe into a wintertime favorite with bourbon, lemon juice, maple syrup, egg white, and cinnamon. Rather than a typical simple syrup, this recipe takes advantage of maple syrup to sweeten up the drink. There are layers of holiday flavor in this drink, yet the recipe is adaptable enough to hold its own year-round.
Bar Tools
- JIGGER OR MEASURING CUP
- SHAKER
- STRAINER
- CITRUS JUICER
To Serve: Coupe or Double Old Fashioned Glass
Ingredients
- 2 oz BOURBON
- 3/4 oz LEMON JUICE
- 3/4 oz MAPLE SYRUP
- 1 EGG WHITE (optional)
- 1 pinch GROUND CINNAMON
To Garnish: Angostura Aromatic Bitters and Cinnamon Sticks
How to Make
Add bourbon, lemon juice, maple syrup, egg white (if using), a pinch of ground cinnamon, and a dash of Angostura bitters to your cocktail shaker. If using egg white, dry shake without ice until the egg white is frothy and well-incorporated. Add ice to your shaker and shake until chilled. Strain into your glass and garnish with a cinnamon stick and a few drops of Angostura Aromatic Bitters on top.
Nutrition Facts & ABV
- ABV (alcohol by volume): 20%
- Calories: 223 calories
- Total carbohydrates: 21 grams
- Total sugar: 21 grams
Some spirit recipes aren’t available. As such, some nutrition content may be estimated.
Tips
While optional, the egg white adds a silky mouthfeel to this drink and enhances the overall drinking experience. Adding egg white to your cocktails is perfectly safe, though it is always best to choose pasteurized eggs if you can get them. If you’ve never tried a cocktail with an egg white in it, a whiskey sour is a perfect place to start.
The egg white not only adds to the texture and mouthfeel of the cocktail but also lengthens the drink and subdues some of the harsh sour notes of the lemon juice while letting the fruitier citrus flavors shine through.
FAQs
What bourbon should I use for the Cinnamon Maple Whiskey Sour?
Any bourbon will do, but we recommend that you choose a middle-shelf bourbon for this cocktail as the more complex notes of expensive bourbon will likely be lost here.
Are there any other garnish options for this drink?
A lemon peel would work well if you do not use egg white in this recipe. The oils from the lemon peel will remove some of the foam created by dry shaking the cocktail with the egg white. This will affect both the look and mouthfeel of the drink.
