My plans for the next month include a cider whiskey sour!
If sangria and apple cider margaritas aren’t your thing, this cinnamon cider whiskey sour might be. It’s a balanced fall cocktail: a little refined, with a cozy, spiced edge from simmered cinnamon cider.
I’m in love with how simple and flavorful it is.
The cocktail starts with a cinnamon-simmered apple cider that adds real autumn character. It’s not syrupy — just a quick way to infuse warm cinnamon flavor into the cider. That cider becomes the base for a whiskey sour that’s brightened with lemon and finished with a splash of maple syrup for extra seasonal depth.
This version of a whiskey sour brings together easy, bold flavors. The spiced cider complements the whiskey, while lemon keeps the drink lively. Maple syrup is optional but gives a cozy, rounded finish that feels right in cooler months.
Whiskey sours were one of the first cocktails I tried in college — after an amaretto sour — and I remember loving how approachable they felt. They’re not my default pick when out, but there are certain moments when a whiskey sour is perfect: a cool night, a fire, or when you want something both refreshing and subtly warming.
Dreamy!
Cool autumn evenings and the scent of cinnamon and apple inspired this cocktail. It’s warming without being heavy, and the cinnamon-simmered cider makes it unmistakably seasonal.
Since the cinnamon cider already brings spice and sweetness, I swap the usual bitters and sugar for just a splash of maple syrup. It’s a small addition that makes the drink feel cozy and complete, though you might find the cider alone is enough sweetener.
I could honestly sip the cinnamon-simmered cider by itself — it’s that good.
Cinnamon Cider Whiskey Sour
Cinnamon Cider Whiskey Sour
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Ingredients
Cinnamon Simmered Cider
- ½ cup apple cider
- 3 cinnamon sticks
Whiskey Sour
- 1 ounce cider simmered with cinnamon sticks
- 1 ounce whiskey
- ½ ounce lemon juice
- splash maple syrup
- apple slices for garnish
- cinnamon sticks for garnish
Instructions
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To make the cinnamon cider, heat the cider and cinnamon sticks in a small saucepan over medium heat until it begins to simmer. Turn off the heat and let cool completely. Store in the fridge for up to a few days.
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To make the whiskey sour, combine 1 ounce cinnamon-simmered cider, 1 ounce whiskey, ½ ounce lemon juice and a splash of maple syrup in a shaker with ice. Shake about 30 seconds, strain over fresh ice and garnish with apple slices or a cinnamon stick.
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Now let’s please go sit at a bonfire with these and s’mores.