Pear Cinnamon Whiskey Sour
Ripe pear, warm cinnamon and bourbon with bright citrus and an optional silky egg-white foam.
Contains alcohol — adults only; optional egg white contains egg. Card heading states 5 minutes total and 0 minutes cook (just mix), separate from the 15–20-minute syrup method. Pitcher: mix bourbon, syrup, lemon juice and orange liqueur in a large pitcher, keep chilled and add ice and garnish individual glasses. Tips: use ripe juicy pears; strain twice for a smoother drink; chill the glass; steep syrup overnight for deeper cinnamon; use a large ice cube. Variations: pure maple syrup instead of honey; nutmeg or ginger; smoked bourbon; a splash of prosecco or sparkling cider. Mocktail: omit bourbon and orange liqueur; use sparkling apple cider and a dash of bitters. Syrup keeps airtight refrigerated up to 2 weeks; mixed cocktail without ice can be refrigerated up to 24 hours ahead, then shaken with ice. Pair with charcuterie, roast turkey/chicken, herb stuffing, Brie with honey, caramelized nuts, pumpkin appetizers, apple pie or pecan pie.
Ingredients
Pear cinnamon syrup (about 1 cup, enough for 8 drinks)
- 2 ripe pears, peeled, cored and chopped (about 2 cups)
- 1 cup water (240 ml)
- ½ cup honey or maple syrup (120 ml)
- 2 cinnamon sticks
- 4 whole cloves
- 1 lemon peel strip (optional)
Cocktail (1 drink)
- 2 oz bourbon (60 ml)
- ½ oz pear cinnamon syrup (15 ml)
- 1 oz fresh lemon juice (30 ml)
- ½ oz orange liqueur (Grand Marnier or Cointreau) (15 ml)
- 1 egg white (optional, for a silky foam)
- Ice
Garnish
- Pear slice
- Cinnamon stick
- Fresh rosemary sprig
- Cinnamon sugar rim (optional)
Pitcher (8 servings)
- 16 oz bourbon (480 ml)
- 4 oz pear cinnamon syrup (120 ml)
- 8 oz fresh lemon juice (240 ml)
- 4 oz orange liqueur (120 ml)
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Method
- 1
Make the pear cinnamon syrup: in a small saucepan, combine pears, water, honey or maple syrup, cinnamon sticks, cloves and lemon peel (if using). Bring to a gentle simmer and cook for 15–20 minutes, until pears are soft and the flavors are infused. Remove from heat, let cool and strain into a jar. Store in the refrigerator for up to 2 weeks.
- 2
Prepare the glass: for a festive touch, rim a rocks glass with cinnamon sugar (optional). Fill with a large ice cube or ice.
- 3
Make the cocktail: in a cocktail shaker, combine bourbon, pear cinnamon syrup, lemon juice, orange liqueur and egg white (if using). Shake dry (without ice) for 15 seconds, then add ice and shake again for 15 seconds until well chilled and frothy.
- 4
Strain and serve: strain into the prepared glass over ice.
- 5
Garnish and enjoy: add a fresh pear slice, cinnamon stick and a sprig of rosemary.
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Pear Cinnamon Whiskey Sour is printed in Holiday Cocktails & Mocktails
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From Bobbie's “Bobbie's Recipe Card 95”. Written up by Bobbie's Kitchen · Updated 26 October 2026