Cranberry Maple Whiskey Sour Cocktail Recipe

I love mixing cocktails that feel both seasonal and simple, and honestly, this one totally checks both boxes. A whiskey sour already has a nice balance of sweet and tart, but when you throw in cranberry and maple, it gives the whole thing a cozy twist that just works any time of year.

This Cranberry Maple Whiskey Sour combines tart cranberry, rich maple syrup, and smooth whiskey for a balanced drink that’s easy to make at home.

The cranberry adds a fresh bite, not too sharp, while the maple syrup brings in this natural sweetness that just blends right in with the whiskey. The end result? A cocktail that feels special but not fussy at all.

It comes together quickly, and you don’t need anything fancy. I like that it’s straightforward, a bit festive even, and honestly, it’s great whether you’re hosting a few friends or just making yourself a treat.

Cranberry Maple Whiskey Sour Cocktail Recipe

I really like how this cocktail balances tart cranberry juice with the smooth taste of whiskey and just a touch of maple. It’s a seasonal twist on the classic whiskey sour, but thankfully, it’s still simple enough to make at home—no mixology degree required.

Equipment

• Cocktail shaker – I always use a shaker to mix everything evenly and chill the drink fast.
• Jigger or measuring tool – Helps me keep the right balance of whiskey, juice, and syrup.
• Strainer – Keeps out ice shards and pulp so the drink pours smooth.
• Citrus juicer – Fresh lemon juice really makes a difference, trust me.
• Rocks glass or coupe glass – Either works, but I usually reach for a rocks glass with ice.
• Bar spoon – Handy if I want to stir before pouring instead of shaking too hard.
• Small knife and cutting board – For slicing lemon wedges or prepping fresh cranberries.

Honestly, I keep things pretty simple. Most of these tools are already in my kitchen, and if I had to pick, the shaker and strainer are the only must-haves.

Ingredients

• 2 oz whiskey (bourbon, rye, or Irish whiskey all work)
• 1 oz unsweetened cranberry juice (or cranberry cocktail if you like it sweeter)
• 3/4 oz fresh lemon juice
• 1/2 oz pure maple syrup (instead of simple syrup)
• Optional: 1/2 oz orange juice for a cranberry orange whiskey sour twist
• Optional: 1 egg white for a silky texture
• Ice cubes for shaking and serving
• Fresh cranberries or a lemon wedge for garnish

I usually go with bourbon for a rounder flavor, but rye brings a nice spice if that’s your thing. The maple syrup mellows out the tart cranberry and keeps the drink from getting too sharp.

Instructions

• Fill your cocktail shaker with ice cubes.
• Add whiskey, cranberry juice, lemon juice, and maple syrup.
• If you’re adding orange juice or egg white, toss those in now.
• Shake firmly for about 15 seconds to chill and mix everything.
• If you’re using egg white, I like to shake once without ice first (dry shake), then again with ice.
• Strain into a rocks glass filled with fresh ice.
• Garnish with fresh cranberries or a lemon wedge.

Shaking long enough really helps blend the maple syrup smoothly into the drink. The garnish isn’t just for looks—it actually adds a little aroma too.

Notes

I prefer unsweetened cranberry juice for a sharper kick, but cranberry cocktail is fine if you want something less tart. Fresh lemon juice is always brighter than bottled, no contest.

If I add egg white, the drink gets a nice creamy foam on top, kind of like a classic whiskey sour. If I skip it, the cocktail stays lighter and more refreshing.

As for whiskey, bourbon gives you a smooth, slightly sweet base, while rye adds spice. Irish whiskey? It turns out softer and lighter.

Sometimes I adjust the maple syrup depending on how sweet the cranberry juice is. If it’s already sweetened, I’ll use a little less syrup to keep things balanced.

Tasting Notes

That first sip? It’s all about the bright tartness from the cranberry. It really pops right away, but honestly, it doesn’t bulldoze everything else, and the maple kind of swoops in with this gentle sweetness.

The balance here feels pretty clean, not too heavy at all. I find the whiskey brings some warmth and a bit of depth.

There’s this slight oak note I pick up, and it mingles nicely with the fruit. It’s got enough backbone to hold things together, but it never gets too strong or bossy.

Maple syrup leaves behind a soft, rounded finish. I love that it hangs on just long enough to keep things from getting sharp or harsh.

It really makes the cocktail feel more relaxed, almost like it’s inviting you to take your time. When I top it off with a splash of ginger beer, the whole drink shifts.

Suddenly there’s this light spice—kind of unexpected, honestly. The fizz lifts everything and keeps it feeling bright and refreshing.

Flavor Highlights:

• Bright cranberry tartness
• Smooth maple sweetness
• Warm whiskey depth
• Gentle spice from ginger beer

Texture-wise, it just feels balanced—not too thin, not too heavy. Each sip changes up a little, moving from tart, to sweet, to warm, and then there’s that crisp edge right at the finish.