Cinnamon Honey Whiskey Sour Cocktail Recipe

I’ve always enjoyed mixing up easy cocktails at home. If you’re after something comforting, you might want to try my cinnamon honey whiskey sour.

This drink brings together sweet honey, a kick of cinnamon, and smooth whiskey. It’s simple, but honestly, it feels both classic and fresh at the same time.

You don’t need fancy bartender tricks for this one. The cinnamon and honey blend right into the whiskey, making every sip warm and just sweet enough.

It’s perfect for a quiet evening, or when I want to surprise friends with something different.

Cinnamon Honey Whiskey Sour Cocktail Recipe

This cocktail is a favorite of mine for gatherings, holidays, or even solo nights in. Cinnamon, honey, and fresh lemon combine for a warm, smooth flavor that just works with bourbon.

Equipment

• Cocktail shaker
• Jigger or small measuring cup
• Fine mesh strainer
• Cocktail glass (rocks or coupe glass)
• Bar spoon
• Citrus juicer (for fresh lemon juice)
• Small plate (for rimming glass, if adding cinnamon sugar)

I like having these tools ready before I start. The shaker is a must—it chills the drink fast and mixes everything up.

If I’m feeling picky, I’ll double strain to catch any stray ice bits.

Ingredients

• 2 oz bourbon or cinnamon whisky
• 1 oz fresh lemon juice
• 1 oz honey syrup (or cinnamon syrup)
• 1 egg white (optional, for froth)
• 2 dashes aromatic bitters (optional)
• 1/4 tsp ground cinnamon (or cinnamon stick for garnish)
• Ice cubes
• Lemon wheel or peel (for garnish)

Making honey or cinnamon syrup ahead of time is a little extra step, but it pays off. I just mix equal parts honey (or sugar) and hot water, stir it up, and let it cool.

Fresh lemon juice makes a big difference—bottled stuff just doesn’t cut it for me.

Instructions

• Pour bourbon, lemon juice, honey (or cinnamon) syrup, egg white (if you want), ground cinnamon, and bitters into a shaker.
• Toss in some ice cubes.
• Shake hard for about 15–20 seconds until it’s nice and cold.
• If you’re using egg white, shake again without ice to get that frothy top.
• Strain into your glass—over fresh ice or neat, totally up to you.
• Add a cinnamon stick, lemon wheel, or just a dusting of cinnamon as garnish.
• Serve right away.

A good, hard shake is key for the right chill and texture. If I’m adding egg white, I always double strain for that silky finish.

Notes

Sometimes I swap in maple syrup for a deeper sweetness. Cinnamon whisky really amps up the spice, but honestly, regular bourbon is great too.

If you prefer it sweeter, just add a bit more honey or syrup. I always go for fresh lemon juice—it just pops more.

For a festive vibe, I’ll rim the glass with cinnamon sugar. And if you’re not into egg whites, skip them—the cocktail still tastes fantastic.

Tasting Notes

Taking that first sip, the cinnamon jumps out at me. It’s a warm, gentle spice—comforting, honestly—and it blends nicely with the honey’s sweetness.

The whiskey brings a smooth, deep note. I appreciate that it’s not too sharp; sometimes whiskey can be a bit much, but here it just works.

Honey really softens everything, making the whole drink feel balanced. There’s nothing harsh about it.

Then there’s this little pop of citrus from the lemon juice. It’s fresh, almost zesty, and it cuts through the sweetness in a way I didn’t expect.

That brightness keeps things from getting too heavy or syrupy. Honestly, it’s a nice touch.

As I finish, there’s a light, spicy aftertaste—cinnamon again, just lingering a bit. There’s a gentle warmth in my throat, but it doesn’t overpower.

Each sip feels smooth, even a little creamy thanks to the honey. I could see myself sipping this on its own or maybe with some simple snacks.

The mix of sweet, tart, and spice makes this drink easy to enjoy.