The Cinnamon Apple Whiskey Sour blends the tartness of a classic Sour with the warm spice of cinnamon and the natural sweetness of apple. This isn’t just another fruity cocktail—it’s a drink that embraces whiskey rather than overpowering it, wrapping it in autumnal flavors. Perfect for cool evenings when you crave complexity in your glass—without sacrificing freshness.
Here’s what you’ll need for the Cinnamon Apple Whiskey Sour
6 cl Bourbon Whiskey
3 cl freshly squeezed lemon juice
3 cl cloudy apple juice (naturally cloudy, unfiltered)
1.5 cl cinnamon syrup (homemade or store-bought, but free of artificial flavors)
1 egg white (optional, for texture)
Ice cubes (for shaking and serving)
Key to success
The trick lies in *dry shaking* the egg white: only then does the silky foam form, enhancing the drink not just visually but also distributing the aromas of cinnamon and apple on the palate. If you prefer not to use egg white, substitute with 1 cl aquafaba (chickpea water)—the result is nearly identical, but vegan. Important: The apple juice should be *cloudy*, as the suspended solids carry more flavor than clear juice. If only clear juice is available, stir in 1 cl apple purée to improve the texture.
Variations
- Smoky Apple Sour — Replace the Bourbon Whiskey with 4 cl Scotch Whisky (smoky, e.g., Islay) and 2 cl Bourbon Whiskey. The smoke of the Scotch Whisky surprisingly complements the apple and mellows the sweetness of the cinnamon syrup.
- Spiced Apple Sour — Add 2 cl ginger syrup and replace the cinnamon syrup with homemade *chai syrup* (black tea, cardamom, cloves, cinnamon, sugar). Pairs especially well with Rye Whiskey, whose peppery note supports the spices.
- Apple Brandy Sour — Replace the whiskey with 6 cl apple brandy (e.g., Calvados) and reduce the apple juice to 1.5 cl. The Calvados brings an intense apple note, making the drink fruitier and less sweet.
Frequently Asked Questions
Can I make the cinnamon syrup myself?
Yes, and it’s worth it. Simply boil 200 g sugar with 200 ml water and 2–3 cinnamon sticks, let steep for 10 minutes, then strain through a fine sieve. Keeps in the fridge for 2–3 weeks. For a stronger flavor, stir in ground cinnamon (1 tsp) directly into the syrup, but filter before use.
Why does my Sour taste too sweet or too sour?
The balance between sweetness and acidity is key. Start with the given quantities and adjust gradually: Does the drink need more acidity? Add 0.5 cl lemon juice. Is it too sour? Increase the cinnamon syrup by 0.25 cl. The apple juice should not be too sweet—choose a tart variety like Boskop or Braeburn.
Can I make the drink without egg white?
Yes, but the drink will lose texture and mouthfeel. If no egg white or aquafaba is available, shake the drink longer (15 seconds) with ice to create a bit more foam. Alternatively, add 1 cl cream or coconut milk to mimic creaminess.
What glass is ideal?
An Old Fashioned glass is perfect as it concentrates the aromas and provides enough space for ice and garnish. For a more elegant presentation, use a *Coupe glass*—but skip ice in the glass and serve the drink *straight up*.
