Smoked Cinnamon & Maple Whiskey Sour

“The light music of whisky falling into glasses made an agreeable interlude.” –James Joyce, Dubliners

October evenings call for a whiskey sour recipe with a slow heat and a warm seasonal taste.  I’ve added pure maple syrup and an aromatic, smoldering cinnamon stick as a dramatic garnish.

The cinnamon smoke adds ambiance to set the evening mood.   Just make sure to allow the cinnamon stick to extinguish before sipping.

For a festive touch, consider lightly rimming a cocktail glass with maple syrup, then gently dip and swirl into a combination of cinnamon and sugar, less is more.  Also consider adding a slice of apple after a day at the orchard.

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Smoked Cinnamon & Maple Whiskey Sour

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Servings: 1 Cocktail

Author: Chasing the Seasons

Ingredients

• Ice
• 2 oz bourbon whiskey (ex. Basil Hayden)
• 0.5 oz lemon juice freshly squeezed
• 0.5 oz simple syrup
• 0.5 oz pure maple syrup
• 1 cinnamon stick as garnish

US Customary - Metric

Instructions

• Fill a large cocktail shaker with ice. Add bourbon, lemon juice, simple syrup, and maple syrup. Shake well to chill the contents, about 20 seconds. Strain into an old-fashioned or rocks glass filled with ice.
• To serve, carefully light just the tip of a cinnamon stick (be cautious as it can blow off embers). Make sure the cinnamon stick is extinguished before sipping. Take caution while hot. Enjoy!

Notes

If serving to a guest, consider lighting the cinnamon stick once the cocktail has been served - it adds a dramatic flair to light at the table and the aroma will be most notable.

For more options, consider lightly rimming the glass with maple and a dusting of a combination of cinnamon and sugar.  Also consider adding a slice of apple.

Enjoy responsibly and never discard cinnamon sticks that are still warm - always be sure to properly extinguish and allow adequate time for the sticks to cool.

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