Cinnamon Sour Cocktail

rosemary gimlet and bitter bee cocktail
Photo: Justin Walker
Prep Time:
10 mins
Total Time:
50 mins
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.


Cinnamon Simple Syrup

  • 2 cinnamon sticks

  • ½ cup sugar


  • 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


  1. 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.)

  2. 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.

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