Cinnamon Maple Tequila Sour Cocktail Recipe

I’m always up for a new spin on a classic cocktail, and honestly, this Cinnamon Maple Tequila Sour is one of those drinks I keep coming back to. It’s a riff on the traditional whiskey sour—except I swap in tequila, then add maple syrup and a dash of cinnamon for a cozy, slightly spicy vibe.

You don’t need anything fancy to make it, just a few basic ingredients and some bar tools you probably already have. It’s surprisingly easy, and the flavors just work.

Whenever I’m craving something a bit different, this cocktail totally hits the mark. The warmth of cinnamon, that deep maple sweetness, and the brightness of lemon all play off tequila’s boldness in such a satisfying way.

If you’re into cocktails that balance sweet, sour, and spice, you might want to give this one a try.

Cinnamon Maple Tequila Sour Cocktail Recipe

When I’m in the mood for something unique, I reach for this Cinnamon Maple Tequila Sour. Tequila’s punchy flavor meets fresh lemon, maple syrup, and a sprinkle of cinnamon—it’s simple, but it feels special.

Equipment

• Cocktail shaker: I always grab this to mix everything up.
• Jigger: Super helpful for measuring out the liquids.
• Fine mesh strainer: Catches those annoying pulp bits and ice shards.
• Bar spoon: I like using this to swirl in the cinnamon.
• Rocks glass: The finished cocktail goes right over ice here.
• Citrus juicer or reamer: Fresh lemon juice is a must, so I squeeze my own.
• Measuring spoons: For the cinnamon and syrup—don’t eyeball it, trust me.

Ingredients

• 2 oz tequila (I usually go for a smooth blanco)
• 3/4 oz fresh lemon juice (fresh is non-negotiable, bottled just doesn’t cut it)
• 3/4 oz maple syrup (real maple, not the fake pancake stuff)
• 1 egg white (optional, but it makes the drink velvety)
• 1/4 tsp ground cinnamon
• Ice (for shaking and serving)
• (Optional) Cinnamon stick or lemon slice for garnish

Instructions

• Pour tequila, lemon juice, maple syrup, egg white, and cinnamon into your cocktail shaker.
• Toss in some ice and seal it up tight.
• Shake hard for about 15 seconds—you want it nice and cold.
• If you’re using egg white, pop out the ice and shake again for another 10 seconds to get it frothy.
• Double strain the mix through a fine mesh strainer into a rocks glass with fresh ice.
• Garnish with a cinnamon stick or lemon slice if you’re feeling a little extra.

Notes

I always use real maple syrup—it just tastes richer and brings out the tequila’s character. If I’m in the mood for less sweetness, I dial the syrup back a touch.

Egg white gives the drink that smooth, foamy top and a bit of a wow factor. If raw eggs weird you out, skip it or use pasteurized egg whites instead.

Fresh lemon juice really does make a difference, and if I don’t have a cocktail shaker handy, I’ll just use any container with a lid. No shame in improvising.

A little sprinkle of cinnamon on top before serving? Looks great and adds a final hit of spice.

Tasting Notes

When I take my first sip of the Cinnamon Maple Tequila Sour, there’s this gentle warmth from the cinnamon that hits right away. It blends quietly with the earthy tequila, kind of sneaking in rather than shouting for attention.

The maple syrup adds a mellow sweetness, but honestly, it never gets too sugary. Somehow, the flavors just click together—nothing stands out too much, so it’s not sharp, not cloying, just… balanced.

Here’s what I’m picking up with each sip:

• Aromas: Cinnamon spice, a touch of citrus, and those classic earthy tequila notes.
• Taste: Light maple sweetness, a tang of citrus, cinnamon warmth, and that unmistakable agave richness.
• Finish: Smooth, with a gentle warmth that lingers on the tongue—never too much.

Honestly, this cocktail feels both refreshing and a little bit cozy. There’s something about the way the flavors work together that makes me want another sip, maybe even two.