Food & Cooking Recipes Drink Recipes Cocktail Recipes Cinnamon Sour Cocktail Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 10 mins Total Time: 50 mins Yield: 1 drink In this tasty twist on a whiskey sour, fresh lime juice replaces the usual lemon, and homemade cinnamon syrup adds a spicy warmth to the cocktail. It's served accented with candied ginger and Luxardo cherries, the deeply flavored doyennes of the maraschino family. Ingredients Cinnamon Simple Syrup 2 cinnamon sticks ½ cup sugar Cocktail 2 ounces bourbon, such as Bulleit ¾ ounce fresh lime juice 1 tablespoon dry red wine, such as Merlot (optional) Candied ginger and a best-quality maraschino cherry, such as Luxardo, for serving Directions Cinnamon Simple Syrup: In a small saucepan, bring 2/3 cup water and cinnamon to a simmer; cook 10 minutes. Add sugar; stir until dissolved. Let cool completely, then refrigerate (with cinnamon) in an airtight container up to 1 week. (Makes 1/2 cup.) Cocktail: Combine bourbon, lime juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain over a large ice cube. Hold a spoon upside-down over cocktail and pour wine over top. Serve, garnished with ginger and cherry. Cook's Notes This recipe is scalable for a crowd: Place the ingredients in a large pitcher. Fill halfway with ice; stir with a long spoon until outside of pitcher is frosty. Strain into glasses; serve with garnishes. Rate it Print