Cinnamon Cider Whiskey Sour.
My plans for the next month include a cider whiskey sour!
I’m in love.
It’s kind of mature and classy (at least, it makes me feel mature and classy?) but is still slightly trashed up from the cinnamon cider.
I’m also going to pretend that I didn’t just spell cider like “sider,” but that’s neither here nor there. The interest is ruining my brain.
This drinks starts out with a cinnamon simmered cider. It’s super flavorful and can be an amazing addition to SO many of your fall drinks. It kind of reminds me of the autumn syrup in this mocktail cranberry cider punch, but without being syrupy. This is a quicker version that just adds some spice to the cider.
And then a whole bunch of flavor to the whiskey sour! In a super easy way.
Whiskey sours were one of the first cocktails I had in college. Well, okay, an amaretto sour was first, and I’m prrreettttty sure my roommate and I got in a faux argument over it being called an armadillo sour. I just doubted myself so much that I googled “armadillo sour.” Amaretto sour was the first thing that came up so maybe it’s a legit question. Hmmmpf.
But! Whiskey sours came next and I actually ended up loving them. While it’s never my first choice of cocktail when I’m out, I find that there are very specific times when I want one.
Like if I’m sitting by a fire in autumn, listening to a jazz band or something.
Or if I want one drink that evening and it’s chilly out – I find a whiskey sour to be somewhat warming.
And that’s where a lot of the inspiration came from. Cool, chilly autumn nights, cinnamon-apple-y scents everywhere and drinks that warm you with spice!
So cozy, right?!
Since I’m already trashing up the whiskey sour with cinnamon cider, instead of bitters and sugar, I finish this off with a splash of maple syrup. I find that it’s perfect for the season but you may not even need it! The cinnamon cider might be enough.
I mean, it’s so delish that I could take shots of cinnamon simmer cider on its own.
Cinnamon Cider Whiskey Sour
- ½ cup apple cider
- 3 cinnamon sticks
- 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
To make the cinnamon cider, heat the cider and cinnamon sticks in a small saucepan over medium heat until just simmering. Turn off the heat and let the mixture cool completely. You can store the cider in the fridge like this for a few days!
To make the whiskey sour, combine the cider, whiskey, lemon juice and maple syrup in a shaker glass with ice. Shake for 30 seconds then pour over ice and serve. Garnish with apple slices or cinnamon sticks.
Now let’s please go sit at a bonfire with these and s’mores.