Classic Whiskey Sour With a Cinnamon Twist Cocktail Recipe

I’ve always loved the way sweet, sour, and bold flavors come together in a classic whiskey sour. It’s simple, refreshing, and honestly, it never really goes out of style.

But you know what? Adding a touch of cinnamon gives this old-school cocktail a warm twist that makes it pop, but it still keeps that original charm.

Whenever I mix up a cinnamon whiskey sour, I get that same smooth kick as the classic, but there’s this cozy spice that just feels right—no matter the season. It’s a small tweak, but it brings a whole new layer of flavor, kind of like how a tequila sour does its own thing.

This recipe keeps things straightforward, but it still feels special—something you can share or just enjoy solo on a quiet night. I’ll walk you through the steps, and throw in some tasting notes so you know what you’re getting into with every sip.

Classic Whiskey Sour With A Cinnamon Twist Cocktail Recipe

I like tossing in a bit of cinnamon to a whiskey sour because it balances out the tartness from the lemon and the smooth bourbon with this gentle, warm spice. The drink stays simple, but suddenly it feels a little more festive, you know?

Equipment

• Cocktail shaker – I always grab one with a tight seal so nothing leaks and everything mixes up just right.
• Jigger – Makes it easy to measure out the bourbon, lemon juice, and syrup without guessing.
• Strainer – Keeps any ice shards out of my glass, which is just nicer to drink.
• Citrus juicer – Fresh lemon juice is a must, so this thing gets a lot of use.
• Small saucepan – For homemade cinnamon syrup, I just simmer cinnamon sticks with sugar and water.
• Airtight container – I stash any leftover syrup in here so it stays good.
• Rocks glass – I’m a fan of serving this over ice in a sturdy glass.

Honestly, having the right tools just makes everything easier, and it keeps the drink pretty consistent every time.

Ingredients

• 2 oz bourbon
• 1 oz fresh lemon juice
• 3/4 oz cinnamon simple syrup (or maple syrup or honey if you’re out)
• 1 egg white (optional, for that creamy texture)
• 2 dashes bitters (optional, for extra depth)
• Ice cubes
• Cinnamon stick (for garnish)
• Lemon wheel or wedge (for garnish)

I stick with bourbon because those caramel notes just play so well with cinnamon. Fresh lemon juice brings in brightness, and the syrup gives you that sweet, spicy kick. The egg white? Totally optional—sometimes I want that creamy foam, sometimes I skip it.

Instructions

• Pour the bourbon, lemon juice, cinnamon syrup, and egg white (if you’re using it) into your cocktail shaker.
• Dry shake (no ice) for about 10–15 seconds to get a nice foam going.
• Toss in some ice cubes and shake again until it’s nice and cold.
• Strain into a rocks glass filled with ice.
• If you like, add a couple dashes of bitters on top.
• Garnish with a cinnamon stick and a lemon wheel.

I’m a fan of the double shake—it just gives the drink this silky texture that feels fancy. And the garnish? It smells amazing, plus the cinnamon stick looks pretty great in the glass.

Notes

I usually make homemade cinnamon syrup by simmering equal parts sugar and water with a few cinnamon sticks for about 10 minutes. Once it’s cool, I pour it into an airtight container and stash it in the fridge—it keeps for up to two weeks.

If I’m out of syrup, I’ll use maple syrup or honey instead. They change up the flavor a bit, but honestly, they’re both delicious with bourbon and lemon.

Fresh lemon juice is always better than bottled—it just keeps the drink crisp and bright. The egg white is totally up to you, but I love the creamy foam it gives on top.

Tasting Notes

The first sip? Bright citrus jumps out, thanks to the lemon juice. It’s fresh and sharp—definitely perks you up—and that tartness keeps the simple syrup’s sweetness from taking over.

There’s this smooth depth from the whiskey that settles in after the initial zing. It lingers just a little, making you want another taste.

Then the cinnamon shows up, but it’s not in your face. It’s more of a gentle warmth, sneaking in right after the citrus fades away.

Honestly, that cozy, spiced thing really sets it apart from your standard whiskey sour. It’s subtle, but you notice it.

The texture is light, almost a bit frothy if you shake it well enough. Egg white works its magic here, leaving a soft foam on top and making the whole thing feel extra smooth.

Take a sniff before you sip—you’ll catch a swirl of citrus, a little oakiness from the whiskey, and that comforting cinnamon spice. It’s kind of inviting, actually.

The balance? Here’s how I’d break it down:

• Sweetness: mild, never cloying
• Sourness: bright but not too sharp
• Spice: warm, stays in the background
• Finish: clean, just a hint of cinnamon at the end

Every sip feels layered, starting off tangy, then bringing in some sweetness, and wrapping up with that soft spice. Keeps things interesting, but not overwhelming.