The Cocktail Diaries: Cinnamon Maple Whiskey Sour
From the Lucid Test Kitchen
Wild Turkey Wednesday — as it originated in Springfield, Missouri — or the night before Thanksgiving, and arguably the busiest night for bars all year, is the inspiration for our November cocktail.
If your family is anything like mine, all holiday gatherings end with the adults of the family sipping whiskey around a fire — yes, it gets cold enough in Arizona for a fire — reminiscing about the “good ol’ days.” Because of this family tradition, and my friend group favoring vodka and beer, I viewed whiskey as the drink of choice for yesteryears generations.
Fast forward to my first year as a bartender and introduction to the glorious Wild Turkey Wednesday, where a youthful college student came up to me and confidently ordered a whiskey sour. As the night progressed, more and more young adults were opting for whiskey drinks. I left the bar that night with the realization that whiskey is a beloved spirit of choice for people of all ages.
So for all you fresh-face 21-year-olds, middle-aged soccer moms, golden-years retirees, and everyone else in between, here is a whiskey cocktail with the perfect fall flavors. Sip it — preferably by the fire — on Wild Turkey Wednesday, or raid the kitchen on Thanksgiving and make a round for the family.
Cinnamon Maple Whiskey Sour
1.5 oz. of your favorite whiskey
1 oz. fresh lemon juice
2 tsp. maple syrup
1 pinch of cinnamon
Big ball of ice, just for fun!
If you plan to use a “Whiskey Ball” or large ball of ice, fill the mold a couple hours before you prepare the cocktail. Once fully frozen, place the ball in a rocks glass. Fill a cocktail shaker with ice, add the remaining ingredients, and shake. Use a strainer to carefully add the mixture to the glass.
- Replace the maple syrup with simple syrup, and add 3 oz. of Mike’s Hard Cranberry Lemonade if you like your whiskey sour with a touch of fruit.
- To green things up a bit, grab two sprigs of fresh thyme and muddle them in a cocktail shaker with a dash of orange bitters. Add ice and the ingredients above. Shake like you’ve never shaken before, then strain with a small mesh strainer to catch any loose thyme leaves.