Vanilla Cinnamon Maple Whiskey Sour
Bourbon, real maple, vanilla and bright lemon with an optional silky egg-white foam and a mocktail variation.
Contains alcohol — adults only; optional egg white contains egg. Pitcher: shake bourbon, syrup and lemon juice with ice and strain into a pitcher; keep chilled. Optional: add 3–4 oz egg white to the pitcher and whisk well. Tips: use high-quality bourbon and fresh lemon; omit egg white for a simpler version; adjust syrup sweetness; use a large ice cube; make syrup ahead. Variations: nutmeg or allspice; replace ½ oz lemon juice with fresh apple cider; smoked bourbon; maple old fashioned (omit egg white and add orange bitters). Mocktail: replace bourbon with a nonalcoholic whiskey alternative and add 1 oz apple cider. Syrup keeps airtight refrigerated up to 3 weeks. Mixed cocktail is best fresh; mix without ice up to 24 hours ahead, then shake with ice just before serving. Pair with roast turkey, herb stuffing, charcuterie, Brie with honey, pumpkin or pecan pie, spiced nuts and fall desserts.
Ingredients
Vanilla cinnamon maple syrup (about 1 cup, enough for 8 drinks)
- 1 cup pure maple syrup (240 ml)
- 1 cinnamon stick
- 1 split vanilla bean (or 1 tsp vanilla extract)
- 3–4 whole cloves
- 1 orange peel strip
- ½ cup water (120 ml)
Cocktail (1 drink)
- 2 oz bourbon (60 ml)
- ¾ oz vanilla cinnamon maple syrup (22 ml)
- 1 oz fresh lemon juice (30 ml)
- ½ oz egg white (15 ml), optional for a silky foam
- 2–3 dashes Angostura bitters
- Ice
- Cinnamon sugar for rim (optional)
- Orange slice or dehydrated citrus for garnish
- Cinnamon stick for garnish
Pitcher (8 servings)
- 16 oz bourbon (480 ml)
- 6 oz vanilla cinnamon maple syrup (180 ml)
- 8 oz fresh lemon juice (240 ml)
- 3–4 oz egg white (optional)
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Method
- 1
Make the vanilla cinnamon maple syrup: in a small saucepan, combine maple syrup, water, cinnamon stick, split vanilla bean, cloves and orange peel. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to infuse. Remove from heat, let cool and strain into a jar. Store in the refrigerator for up to 3 weeks.
- 2
Prepare the glass (optional): mix 1 tbsp brown sugar with ½ tsp ground cinnamon. Rub a lemon wedge around the rim of a rocks glass and dip into the cinnamon sugar.
- 3
Make the cocktail: in a cocktail shaker, combine bourbon, vanilla cinnamon maple syrup, lemon juice and egg white (if using). Shake dry (without ice) for 10 seconds, then add ice and shake again for 15–20 seconds until chilled and frothy.
- 4
Strain and serve: strain into a prepared glass over a large ice cube, or into a coupe glass for a smoother finish.
- 5
Garnish: add an orange slice, a sprinkle of cinnamon and a cinnamon stick.
Get this in a pack
Vanilla Cinnamon Maple Whiskey Sour is printed in Holiday Cocktails & Mocktails
29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 89”. Written up by Bobbie's Kitchen · Updated 26 October 2026