Cinnamon Maple Whiskey Sour Cocktail Recipe

I’m always looking for new spins on classic cocktails, and honestly, the Cinnamon Maple Whiskey Sour might be one of my top picks lately.

There’s something about smooth whiskey mixed with maple syrup and a hint of cinnamon—it just feels right, especially when the weather turns chilly or you’re hanging out with a few friends.

This recipe comes together fast, and you don’t need anything fancy.

If you’re into a drink that’s sweet, a little spicy, and super easy to whip up, this cinnamon maple whiskey sour is worth a try next time you’re craving something different.

Cinnamon Maple Whiskey Sour Cocktail Recipe

I keep coming back to this one because it’s got bourbon, real maple syrup, and fresh lemon juice, all with that little cinnamon kick.

It’s a cozy take on the classic whiskey sour, and you can totally make it at home without much fuss.

Equipment

• Cocktail shaker
• Jigger or measuring spoons
• Fine mesh strainer (if you’re using egg white or aquafaba)
• Rocks glass
• Bar spoon
• Knife and cutting board (for the lemon)
• Small plate for rimming with cinnamon sugar (optional)
• Citrus juicer (optional, but it helps)
• Ice

Having your tools ready just makes everything smoother.

I usually double-check my setup so I’m not scrambling mid-recipe.

Ingredients

• 2 oz bourbon whiskey
• 3/4 oz fresh lemon juice
• 1/2 oz pure maple syrup
• 1/4 tsp ground cinnamon or 1 cinnamon stick
• 1 egg white or 1 oz aquafaba (optional, for creamy texture)
• Lemon wheel or twist, for garnish
• Cinnamon stick, for garnish
• Optional: pinch of ground cinnamon for topping
• Ice

Go for a good bourbon if you can.

Real maple syrup (not the pancake stuff) really makes a difference, and fresh lemon juice keeps things bright.

Instructions

• Pour bourbon, lemon juice, maple syrup, and cinnamon (ground or stick) into your cocktail shaker.
• If you want that creamy texture, toss in the egg white or aquafaba.
• Add ice to the shaker.
• Shake it up—about 15 seconds should do it.
• Strain into a rocks glass over fresh ice.
• Top with a lemon wheel or twist and a cinnamon stick.
• A little ground cinnamon on top is nice if you’re feeling extra.
• That’s it—enjoy!

If I’m adding egg white or aquafaba, I shake extra hard to get that frothy top.

Notes

Fresh-squeezed lemon juice and real maple syrup are my go-to for this drink.

If you’re avoiding eggs, aquafaba is a solid swap.

Not everyone likes it super sweet, so just dial back the maple syrup if that’s you.

Different bourbons will change up the flavor, and I actually like experimenting with spicier ones sometimes.

Rimming the glass with cinnamon sugar makes it feel a bit festive, if you’re into that.

A cinnamon stick as garnish gives off a great aroma.

If I’m out of ground cinnamon, tossing a stick in the shaker still adds a gentle flavor.

Pancake syrup? Nope, it just tastes off.

I usually tweak the lemon and maple amounts depending on my mood.

Honestly, I taste as I go and adjust until it’s just right.

Tasting Notes

Taking that first sip, I get this smooth mix of flavors—nothing jarring or over the top. The cinnamon really shows up, but it’s more of a gentle warmth than a punchy spice.

There’s a natural sweetness from the maple syrup that makes the cocktail feel cozy and rich. It’s not cloyingly sugary, thankfully, which I honestly appreciate.

The whiskey doesn’t hide, either. I pick up a bit of oak and some nice depth with each taste.

My favorite part? It’s got this balance between tart lemon, sweet maple, and that warming cinnamon. Every ingredient gets its moment, but somehow, none of them overpower the rest.

The creamy foam on top adds a silky, almost luxurious texture. It just makes each mouthful feel extra inviting.

If you like a drink that’s mellow yet still packed with flavor, this cocktail really does the trick.