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The Smoked Cinnamon Whiskey Sour is a fall take on one of the oldest cocktails on record. The base is a classic whiskey sour of bourbon, fresh lemon and egg white, sweetened with homemade cinnamon syrup instead of plain sugar. The glass is filled with cinnamon smoke before the drink goes in, so the first thing you notice is a warm, toasty aroma, somewhere between a wood fire and a bakery.
This is a Drinks.wiki house recipe built on a pairing that is hard to beat. Bourbon’s vanilla and caramel already lean toward baking spice, and cinnamon pulls that out even further. The lemon keeps it bright and tart, and the egg white gives it a silky foam that holds onto the smoky aroma. A few drops of Angostura on top add one more layer of spice. The smoke fades over the first few minutes, so the drink starts dramatic and settles into a rich, balanced sour.
Glass: Old fashioned glass | Strength: Medium | Serves: 1 | Prep Time: 10 minutes
Bartenders tip: For the cinnamon syrup, simmer one cup of sugar and one cup of water with three cinnamon sticks for five minutes, then let it steep for at least 30 minutes before straining. It keeps in the fridge for about two weeks. Smoke the glass on a heatproof surface away from anything flammable, and make sure the cinnamon stick is fully out before you use it as a garnish. Strain the drink in right after you lift the glass, before the smoke escapes. For a thinner, more classic sour, skip the egg white, or use aquafaba for a vegan foam.
Ingredients
- 2 oz Bourbon
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Cinnamon Syrup
- 1 Egg White
- 2 dashes Angostura Bitters
- Cinnamon Stick, for smoking and garnish
Steps
- Light the end of the cinnamon stick until it smolders, set it on a heatproof surface and turn the empty old fashioned glass upside down over it for 30 seconds to trap the smoke.
- Add the bourbon, lemon juice, cinnamon syrup and egg white to a shaker without ice and shake hard for about 15 seconds.
- Add ice and shake again until well chilled.
- Turn the glass upright, add a large ice cube and strain the drink in.
- Dot the bitters on the foam, garnish with the cinnamon stick and serve.
