Cinnamon Maple Whiskey Sour

As the air turns crisp and the leaves start to blanket the ground in shades of amber and gold, I find myself craving drinks that feel just as cozy as my oversized sweater. Enter the Cinnamon Maple Whiskey Sour—a cocktail that somehow captures the essence of fall in every sip. It’s not just a drink; it’s a warm hug in a glass, perfect for those evenings when you want something a little sweet, a little tangy, and a little spirited.

What I love most about this fall whiskey sour is how versatile it feels. It’s refreshing enough to enjoy on a sunny autumn afternoon but has the depth to feel comforting by a crackling fire. The combination of maple syrup with a touch of cinnamon transforms a classic bourbon sour into a seasonal delight. Each sip carries the warmth of the maple whiskey while keeping that bright, citrusy tang that makes a whiskey sour recipe so irresistible.

I’ve tried a lot of fall whiskey drinks, from spiced apple cocktails to pumpkin-infused bourbons, but this particular mix has become my go-to for weekend sipping. The sweetness of the maple balances beautifully with the tartness of fresh lemon juice, and that subtle hint of cinnamon makes it perfect for chilly evenings. Whether you’re hosting friends for a casual get-together or just unwinding after a long day, this bourbon sour feels like the perfect seasonal companion.

And here’s the thing—making this cocktail is surprisingly simple. You don’t need a cabinet full of fancy ingredients or a bartender’s flair. Just a few quality ingredients, a shaker, and some ice are all it takes to create one of the best fall bourbon cocktails you’ll enjoy all season. Trust me, once you try it, you’ll be coming back for this whiskey sour again and again.

Why You’ll Love It

• Perfect Balance of Sweet and Tangy – The maple syrup adds a rich, autumnal sweetness that perfectly complements the bright, citrusy zing of fresh lemon juice. Every sip hits that magical sweet-tart harmony that makes a whiskey sour recipe so satisfying.
• Warm Fall Flavors in Every Sip – A pinch of cinnamon transforms this cocktail into a true fall whiskey cocktail. It’s cozy, comforting, and instantly evokes all the best things about the season—think falling leaves, crisp evenings, and pumpkin spice vibes without being overwhelming.
• Elevates Any Gathering – Whether you’re hosting a casual friends’ night or a special fall brunch, this fall bourbon cocktail impresses without feeling fussy. People will ask what’s in it, and you’ll love being the one to share this seasonal gem.
• Easy to Make at Home – No complicated steps or hard-to-find ingredients here. Just some quality maple whiskey, lemon juice, and a dash of cinnamon, and you’ve got a drink that tastes like it belongs in a high-end bar—but made right in your kitchen.
• Versatile for Any Occasion – This bourbon sour isn’t just for evenings by the fire. It works for sunny autumn afternoons on the porch, cozy dinners, or even as a unique addition to your fall cocktail rotation. It’s flexible, fun, and always delicious.

Ingredient List

For the Cocktail:

• 2 oz maple whiskey
• 3/4 oz fresh lemon juice
• 1/2 oz maple syrup
• 1/4 tsp ground cinnamon (or a small cinnamon stick for garnish)
• 1 egg white (optional, for frothiness)
• Ice

For Garnish:

• Lemon wheel or twist
• Cinnamon stick
• A light drizzle of maple syrup (optional)

Ingredient Notes

• I always use real maple syrup, not the fake stuff—it makes a huge difference in flavor and gives your fall whiskey sour that cozy, rich sweetness.
• Maple whiskey is a game-changer here. It adds warmth and depth that regular bourbon can’t fully match.
• Don’t skip the fresh lemon juice! Bottled lemon juice just doesn’t have the brightness that balances the maple.
• Cinnamon can be sprinkled or added as a stick for a little drama. I love the aroma when it hits the glass—it instantly screams fall!
• Using an egg white is optional, but it gives your bourbon sour a silky, frothy top that makes it feel extra special.

Kitchen Equipment Needed

• Cocktail shaker – For mixing everything smoothly and getting that frothy top if you’re using egg white. I love my Boston shaker; it’s sturdy and easy to use.
• Jigger or measuring spoons – Keeps your pours precise so the whiskey sour stays perfectly balanced.
• Strainer – To pour your cocktail cleanly into the glass and catch ice or cinnamon bits.
• Citrus juicer – Fresh lemon juice makes all the difference. I swear by my handheld squeezer for quick, mess-free juicing.
• Muddler (optional) – Handy if you want to lightly press spices or a cinnamon stick for extra aroma.
• Rocks glass or coupe glass – To serve your cocktail in style. I usually go with a classic rocks glass for that cozy fall vibe.

Instructions

1. Prep Your Ingredients

• Measure out 2 oz maple whiskey, 3/4 oz fresh lemon juice, and 1/2 oz maple syrup.
• If using egg white, separate it from the yolk and have it ready.
• Sprinkle or prepare 1/4 tsp ground cinnamon for mixing or garnish.

Pro Tip: Using fresh lemon juice instead of bottled makes your cocktail taste brighter and more balanced—don’t skip this step!

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2. Combine Ingredients in the Shaker

• Add the whiskey, lemon juice, maple syrup, and cinnamon into your cocktail shaker.
• If using egg white, add it here for frothiness.

Pro Tip: Adding the egg white last helps create a nice frothy texture when shaken.

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3. Dry Shake (If Using Egg White)

• Shake vigorously without ice for about 15–20 seconds to emulsify the egg white.

Pro Tip: A “dry shake” creates a silky, foamy top without watering down your cocktail.

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4. Shake with Ice

• Add ice to the shaker until about halfway full.
• Shake again for 15–20 seconds until well-chilled.

Pro Tip: Shake firmly, but not so hard you spill—your goal is a smooth, cold mixture with a slight froth.

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5. Strain and Serve

• Use a strainer to pour your cocktail into a rocks glass filled with fresh ice.
• Optionally, drizzle a little maple syrup on top for extra sweetness.

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6. Garnish

• Add a lemon wheel or twist and a cinnamon stick.
• Give a gentle swirl to release the aroma.

Pro Tip: The cinnamon stick doubles as a stirrer and enhances the cozy fall aroma—perfect for sipping slowly.

Tips and Tricks for Success

• Always use fresh citrus – Bottled lemon juice can make your fall whiskey sour taste flat.
• Chill your glass – A cold glass keeps the cocktail refreshing longer.
• Shake well for froth – If using egg white, a vigorous shake makes the top silky and inviting.
• Balance sweetness – Adjust maple syrup to taste; too much can overpower the whiskey.
• Use quality whiskey – A good maple whiskey makes this bourbon sour shine.

Ingredient Substitutions and Variations

• Maple syrup substitute: Use honey or agave for a slightly different, but still cozy, sweetness.
• Whiskey substitute: Bourbon or spiced rum works if you don’t have maple whiskey on hand.
• Cinnamon alternative: Nutmeg or allspice can add a different warm fall note.
• Egg white skip: Omit it if you prefer a lighter cocktail; the flavor still shines.
• Extra fall flair: Add a splash of apple cider for a fruity twist on this fall whiskey cocktail.

Serving Suggestions

• I love serving this fall whiskey sour alongside a cozy charcuterie board with sharp cheddar and spiced nuts—it makes for a perfectly balanced fall evening.
• Pair it with a warm pumpkin bread or ginger cookies; the cinnamon in the cocktail complements baked treats beautifully.
• Serve during a casual outdoor autumn gathering—its bright citrus and maple notes make it a crowd-pleaser.
• Enjoy it by the fire with a good book or soft music; the drink itself feels like a cozy hug in a glass.
• For a brunch twist, serve with apple fritters or cinnamon pancakes—the flavors just sing together.

Storage and Reheating Instructions

• Pre-mixed cocktail: You can mix the whiskey, lemon juice, and maple syrup ahead of time and store in the fridge for up to 24 hours.
• Do not shake with ice until ready to serve—this keeps it from diluting too early.
• Garnishes: Keep cinnamon sticks and lemon twists separate until serving to maintain freshness.
• Leftover cocktail: Best consumed fresh; avoid reheating as it can alter the delicate flavors.
• Batch serving: Make a larger batch in a pitcher, store in the fridge, and shake individually with ice when pouring.

Frequently Asked Questions

Can I make this cocktail without egg white?

Absolutely! The egg white adds froth and a silky texture, but the flavor is just as delicious without it. Your fall whiskey sour will still shine.

Can I use regular bourbon instead of maple whiskey?

Yes! Regular bourbon works well, though using maple whiskey adds that cozy autumn sweetness that makes this bourbon sour extra special.

How sweet is this cocktail?

It’s balanced—sweet from the maple syrup, tart from the lemon, and warming from the whiskey. You can adjust the syrup to taste if you prefer a sweeter or more tart drink.

Can I prepare this in batches for a party?

Definitely! Mix the whiskey, lemon juice, and maple syrup ahead of time and refrigerate. Shake with ice individually when serving to keep it fresh and frothy.

What’s the best garnish for this cocktail?

A lemon wheel or twist with a cinnamon stick is classic, but a light drizzle of maple syrup on top adds extra fall flair.

How should I store leftovers?

Best consumed fresh, but you can store the pre-mixed ingredients (without ice) in the fridge for up to 24 hours. Avoid reheating to preserve the flavors.

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Did you try this fall whiskey cocktail? Let me know in the comments how it turned out! I love hearing your tips and twists on this cozy seasonal favorite.