Cranberry Cinnamon Whiskey Sour
Sip into fall with this Cranberry Cinnamon Whiskey Sour—a cozy, tart, and spiced twist on the classic whiskey sour cocktail.
Ingredients
Cocktail
- 1.5 oz. Whiskey
- 2 oz. Unsweetened Cranberry Juice
- 1 oz. Lemon Juice
- 1 oz. Cinnamon Vanilla Syrup
Cinnamon Vanilla Syrup
- 1 cup Water
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 4-6 Cinnamon Sticks
Instructions
Cocktail
- Add the whiskey, cranberry juice, lemon juice, and syrup to your shaker.
- Add ice and shake vigorously.
- Strain over fresh ice in your glass and dust with cinnamon. Cheers!
Cinnamon Vanilla Syrup
- Add the water and sugar to a small saucepan. Bring the water to a boil and stir until the sugar is completely dissolved.
- Add 4-6 cinnamon sticks. Reduce the heat and simmer for about 10 minutes.
- Remove from heat then cover with a lid and let sit for a minimum of one hour before you use it. The longer you let it sit the more flavor you will get from the cinnamon.
- Next, add the vanilla extract and stir to combine.
- Transfer to a syrup bottle with a tight seal. Store in the refrigerator for up to 2 weeks.
Notes
For the Cinnamon Vanilla Syrup:
- You can remove the cinnamon sticks if you want, but I prefer to leave them in so they continue to marinade and add more cinnamon flavor.
- The quality of vanilla extract you use will make a difference in flavor. Use the best quality you can find.
Tried this recipe?Let us know how it was!
