Cinnamon Whiskey Sour Fall Cocktail Recipe: The Cozy, Crowd-Pleasing Sip You’ll Crave All Season

Fall isn’t subtle. The air snaps, sweaters emerge, and your taste buds suddenly crave warmth with a bite. This Cinnamon Whiskey Sour answers that call like a boss—bold, aromatic, and perfectly balanced.

Think: classic sour structure upgraded with cinnamon spice, real citrus, and a silky foam finish. It’s the cocktail that makes your house smell like a craft bar and your friends think you moonlight as a mixologist. Want a drink that tastes like October without tasting like a candle?

You’re home.

What Makes This Special

The magic here is the balance: bright lemon, warm cinnamon, and rich whiskey playing in perfect harmony. We’re not dumping cinnamon sticks in a glass and praying; we’re dialing it in with a simple syrup that extracts flavor cleanly and consistently.

We also add egg white (or aquafaba) for a lush, velvety foam that carries the spice on the nose before you even take a sip. That texture is the difference between “good” and “dang, make me another.” Finally, a dash of bitters adds complexity so it finishes dry, not cloying.

Your taste buds will thank you. Your ice will not.

Shopping List – Ingredients

• Bourbon or rye whiskey – 2 oz per drink (bourbon for rounder vanilla-caramel, rye for spicier backbone)
• Fresh lemon juice – 1 oz per drink (freshly squeezed, not from a plastic lemon)
• Cinnamon simple syrup – 0.75 oz per drink (see below)
• Egg white – 1 per drink, or 1 oz pasteurized carton egg whites; substitute 1 oz aquafaba if vegan
• Angostura bitters – 2–3 dashes
• Ice – plenty, for dry shake and hard shake
• Garnish – cinnamon stick, lemon wheel, or expressed lemon peel

For Cinnamon Simple Syrup (makes ~1 cup):

• 1 cup water
• 1 cup granulated sugar
• 3–4 cinnamon sticks (Ceylon for delicate, cassia for bold)
• Optional: 1 tsp vanilla extract after steeping

Let’s Get Cooking – Instructions

1. Make the cinnamon syrup. Add water and sugar to a small saucepan. Toss in cinnamon sticks.

   Bring to a simmer, stir to dissolve, then cut heat. Cover and steep 20–30 minutes. Remove sticks.

   Cool. Add vanilla if using. Refrigerate up to 2 weeks.

2. Chill your glass. Pop a coupe or rocks glass in the freezer.

   Cold glass = slower dilution and better texture. Simple, huge payoff.
3. Dry shake for foam. In a shaker, add 2 oz whiskey, 1 oz lemon juice, 0.75 oz cinnamon syrup, and 1 egg white (or 1 oz aquafaba). Shake hard without ice for 10–15 seconds to build a thick froth.
4. Hard shake with ice. Add ice and shake vigorously for another 12–15 seconds.

   You’ll feel the tin frost over—music to your hands.

5. Strain and style. Double strain into your chilled glass to catch ice chips. For a whiskey sour, a coupe is classic; for a rocks version, strain over a big cube in a lowball.
6. Bitters flourish. Dot the foam with 2–3 dashes of Angostura. Drag a toothpick through for a quick latte-art moment.

   Is it extra? Yes. Worth it?

   Also yes.

7. Garnish and serve. Express a lemon peel over the top and discard, or set a cinnamon stick on the rim. Sip while the foam is at peak velvet.

Storage Instructions

• Cinnamon syrup: Store in a clean, sealed bottle in the fridge for up to 2 weeks. For max freshness, add 0.5 oz vodka as a preservative and label the date.
• Lemon juice: Fresh-squeezed lasts 24–48 hours refrigerated.

  Batch the day of for best brightness.

• Egg whites/aquafaba: Use pasteurized carton egg whites within 7 days of opening. Aquafaba keeps 3–5 days in the fridge.
• Batched cocktails: You can pre-mix whiskey, syrup, and lemon (no egg, no ice). Keep chilled up to 24 hours.

  Shake each serving with egg white and ice to finish.

Health Benefits

Look, it’s a cocktail, not a salad. But there are some nice perks. Cinnamon offers antioxidants and may help with blood sugar regulation. The aroma alone cues a cozy, calming vibe—basically aromatherapy you can sip.

Lemon juice brings vitamin C and a pucker that encourages slower sipping.

The egg white adds protein and texture without extra sugar. And psychologically? Sharing a well-made drink builds connection—arguably the best wellness metric going.

IMO.

What Not to Do

• Don’t use bottled lemon juice. It tastes dull and metallic. Fresh or bust.
• Don’t skip the dry shake. Without it, your foam is sad and your texture flat. You came here for luxury, not laundry water.
• Don’t over-steep cinnamon. More than 45 minutes can turn bitter.

  Taste at 20, decide at 30.

• Don’t eyeball measurements. Sours depend on ratios. Use a jigger and be the hero your palate deserves.
• Don’t shake with crushed ice. You’ll over-dilute and lose body. Standard cubes or a big cube for stirring versions.
• Don’t ignore quality whiskey. If you wouldn’t sip it neat, don’t expect it to shine in a sour.

Mix It Up

• Maple twist: Swap half the cinnamon syrup for real maple syrup.

  Deeper, woodsy sweetness with fewer dashes needed.

• Apple orchard version: Add 0.5 oz cloudy apple cider. Reduce syrup by 0.25 oz to keep balance.
• Smoked cinnamon: Briefly flame a cinnamon stick and trap the smoke in the glass before pouring. The drama pays off.
• Amaro accent: Add 0.25 oz amaro (Averna or Meletti) for caramel-herbal depth.

  It’s like a plaid blanket for your tongue.

• No-egg option: Use 1 oz aquafaba and shake a little longer. Foam’s slightly looser, flavor still ace.
• Spice blend syrup: Add a clove and a strip of orange peel to the syrup while steeping for a holiday lean. Remove after 10 minutes to avoid spice domination.
• Rye-forward: Choose a 100-proof rye for punch and structure.

  If you like bold, this is your lane.

FAQ

Can I make this without egg white?

Yes. Substitute 1 oz aquafaba (chickpea liquid) for a vegan, safe, and effective foam. Or skip the foam entirely and serve over a big cube—still excellent, just less silky.

What’s the best whiskey for this?

A mid- to high-proof bourbon (90–100) like Wild Turkey 101 or Four Roses Small Batch is fantastic.

For spicier character, go rye—Rittenhouse or Old Overholt Bonded hold up beautifully.

How sweet is this cocktail?

Moderately sweet, balanced by lemon’s acidity. If you prefer drier, drop the cinnamon syrup to 0.5 oz. If you’ve got a sweet tooth, bump it to 1 oz—no judgment.

Is raw egg safe?

Use pasteurized eggs or carton egg whites to reduce risk.

If you’re immunocompromised or simply not into it, aquafaba is your friend. Same foam vibe, zero stress.

Can I batch this for a party?

Absolutely. Combine whiskey, lemon juice, and cinnamon syrup in a sealed pitcher and chill.

Shake each serving individually with egg white and ice to finish, or use an immersion blender with aquafaba for group foam, then pour over ice.

Do I need special bitters?

Angostura is classic and works perfectly with cinnamon. Orange bitters also shine if you want brighter citrus on the nose. A couple dashes is plenty—don’t turn it into a bitter smoothie.

What glass should I use?

A coupe for the elegant sour presentation, or a rocks glass with a big cube if you prefer a slower, colder sip.

Either way, a chilled glass makes a noticeable difference.

In Conclusion

The Cinnamon Whiskey Sour is fall in a glass—warm spice, bright citrus, and a creamy cap that makes each sip feel luxe. With a dialed-in cinnamon syrup and proper shaking technique, you’ll hit that bar-quality sweet spot at home. Batch the base, garnish with style, and watch your living room turn into the coziest cocktail lounge in town.

FYI: once you serve this, your friends will keep “dropping by” all season. You’ve been warned.