Cocktail Recipe: Maple Cinnamon Whiskey Sour

March in New England is the peak of maple sugaring season, when cool nights and warm days present ideal conditions for tapping maple trees. In sugarhouses across the region, maple sap is boiled down into pure maple syrup, a natural sweetener whose uses are many and varied.

Our recipe for a Maple Cinnamon Whiskey Sour is the perfect libation to take the chill out of an early spring day. With warming cinnamon for a garnish, it also makes a nice companion to a cool fall afternoon. 

1.5 oz. rye whiskey (or bourbon if you prefer!)

1 oz. fresh lemon juice

0.5 oz. maple syrup

pinch of ground cinnamon

1 egg white or 3-4 drops of Wonderfoam (optional)

1 bourbon cherry (optional)

Fill a cocktail shaker about two-thirds full with ice. Pour in whiskey, lemon juice, maple syrup, a pinch of ground cinnamon, and optional egg white or Wonderfoam. Shake well and serve up or in a rocks glass over ice. Garnish with a Bourbon Cocktail Cherry.
 
(If using egg white, we recommend dry shaking all ingredients before adding ice and shaking again).