Cranberry cinnamon whiskey sour is an easy, festive cocktail for the Christmas season. Shake up a batch for your holiday party!

Cranberry Cinnamon Whiskey Sour

Servings: 1 drink
Author: The Redhead Baker


For the cranberry simple syrup:

  • 1 1/2 cups fresh or frozen cranberries
  • 1 cup water
  • 3/4 cup granulated sugar

For the cocktail:

  • 4 fluid ounces cinnamon-flavored whiskey
  • 1 1/5 fluid ounces freshly squeezed lemon juice
  • 1 fluid ounce cranberry simple syrup
  • Ice for shaking and for serving
  • Fresh cranberries for serving


  1. Make the simple syrup: Place the cranberries in a medium saucepan with the water and sugar, stir to combine. Cook over medium heat and bring to a boil.
  2. Reduce the heat to low and simmer uncovered until cranberries are falling apart, about 15 minutes.
  3. Strain the syrup through a fine mesh strainer into a storage container. Discard the solids and let the syrup sit until cooled to room temperature (about 1 hour), then refrigerate the syrup for up to 2 weeks.
  4. When ready to serve, fill a cocktail shaker with ice. Add the whiskey, lemon juice and the cranberry simple syrup. Shake for 30 seconds.
  5. Fill a tumbler or highball glass with ice and top the ice with fresh cranberries. Strain the cocktail into the glass and serve immediately.