Cinnamon Cider Whiskey Sour is a classic drink with a fall twist. Prefer a less-sweet cocktail? This one is for you!
Our Progressive Eats theme this month is Holiday Cocktail Party, hosted by Liz of That Skinny Chick Can Bake, and this one is perfect for any of the holidays that fall in autumn or winter.
A traditional whiskey sour is an easy yet classy cocktail, made with whiskey, lemon juice, sugar and sometimes an egg white for frothiness.
How to Make a Whiskey Sour
It's as easy as adding ingredients to a cocktail shaker with ice, shaking and pouring the mixture into an Old Fashioned glass.
The trick to a great whiskey sour is finding the right balance of whiskey, simple syrup and lemon juice for your particular taste.
What is Simple Syrup?
Simple syrup is a mixture of water and sugar, heated until the sugar dissolves. It can be flavored by adding herbs, spices, fruit, etc., to the mixture as it heats. The additions are usually strained out before storing the syrup, though leaving them in can make the flavor of the syrup stronger.
Q: Can I make the syrup in advance?
A: Yes! The syrup can be made up to 2 days in advance, and stored in an air-tight container in the refrigerator.
Q: Can I use apple juice instead of apple cider?
A: You can, but the apple flavor in the cocktail won't be as strong.
Q: Can I make a big batch of this cocktail in advance?
A: Yes! You can scale the recipe up by increasing each ingredient proportionally (doubling each, tripling each, etc.) and mixing it in a pitcher. Store the pitcher in the refrigerator until ready to serve.
If you prefer just a hint of sour, use reduce the lemon juice in the recipe below to 2 ounces. If you prefer a really sour cocktail, increase the lemon juice to 3.5 or even 4 ounces.
Whatever fall holiday you're celebrating, this cinnamon cider whiskey sour will be perfect for just a few people, or for a crowd.
For the cinnamon syrup
- ½ cup water
- 1 cinnamon stick, about 3 inches long
- ¼ cup sugar
For the cocktails
- 8 oz whiskey
- 4 oz apple cider
- 3 oz lemon juice
- 3 oz cinnamon syrup
- Make the syrup: In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved. Remove from the heat and cool the syrup to room temperature. The syrup can be made a day ahead of time, and stored in a sealed container in the refrigerator.
- Add the whiskey, cider, lemon juice, and 3 oz of the cinnamon syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold.
- Strain the drink into four lowball or Old Fashioned glasses. If desired, garnish with apple slices and a cinnamon stick.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 49gFiber: 12gSugar: 25gProtein: 1g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!
- Apple Cider Moscow Mule - That Skinny Chick Can Bake
- Cinnamon Cider Whiskey Sour - The Red Head Baker
- Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle - Creative Culinary