Smoked Cinnamon & Maple Whiskey Sour
This is autumn's whiskey sour. Maple syrup adds autumnal depth and a smoldering cinnamon stick offers warm aromatics for this seasonal twist.
Servings: 1 cocktail
Ingredients
- Ice
- 2 oz. bourbon whiskey ex. Basil Hayden
- 0.5 oz lemon juice (fresh squeezed)
- 0.5 oz. simple syrup Taken from a larger batch of equal parts water and sugar, simmered to fully dissolve sugar.
- 0.5 oz. pure maple syrup
- 1 cinnamon stick
Instructions
- Fill a large cocktail shaker with ice. Add bourbon, lemon juice, simple syrup, and maple syrup. Shake well to chill the contents, about 20 seconds. Strain into an old-fashioned or rocks glass filled with ice.
- To serve, carefully light just the tip of a cinnamon stick (be cautious as it can blow off embers). Make sure the cinnamon stick is extinguished before sipping. Take caution while hot. Enjoy!
Notes
If serving to a guest, consider lighting the cinnamon stick once the cocktail has been served - it adds a dramatic flair to light at the table and the aroma will be most notable. Always take care as alcohol is flammable.
Also consider lightly rimming the glass with maple and a dusting of a combination of cinnamon and sugar. Keeping in mind that less is more. Also consider adding a slice of apple.
Enjoy responsibly and never discard cinnamon sticks that are still warm - always be sure to properly extinguish and allow plenty of time for the sticks to cool.