Name: Maple Whisky Sour
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: American
Ingredients: 1 - 1/2 ounces bourbon or whiskey of choice; 1 ounce fresh lemon juice; 2 -4 teaspoons maple syrup, pure (I used slightly more than 3 teaspoons but not quite 4); Shake of ground cinnamon (optional); Garnish with cinnamon stick and slice of lemon (optional); If the drink is too strong or you'd like to extend it, splash in some club soda or your favorite mixer.

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Toss out that store bought sweet and sour cocktail mixer; this flavorful recipe for a Maple Whiskey Sour is amazingly simple and delicious, with the sweet, earthy addition of maple syrup it adds a brilliant fall taste.

With just a few simple ingredients you’ll be enjoying this fall to winter classic cocktail in no time at all!

If you enjoy whiskey or bourbon, you might try these other bourbon drinks; Cherry Bourbon Smash, The Best Blackberry Bourbon Moscow Mule, and Irish Mule {Colorado Mule).

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My husband and I have found a new appreciation for whisky/bourbon/rye, I cannot tell you the differences, but I have to say, I kind of like the stuff, not neat (by itself), but in a cocktail, like this Maple Whiskey Sour. I cannot drink more than one…which is just fine, I don’t need the headache nor calories for that matter!

Cocktail glass with ice cubes and filled with Maple Whiskey Sour with Cinnamon stick and lemon swizzle of rind stick out side of glass, on cutting board with a hickory cutting board in background and golden maple leaf.

The recipe makes just one and I think they are better individually made, that way you can customize them if someone likes it sweeter or more sour. However; if you think everyone would like it just like you do, by all means double, triple or quadruple the recipe! Just make sure you have a mason jar big enough.

This post is for 21+ adults ~ please drink responsibly.

Maple Whiskey Sour in a glass, sitting on wooden round lazy suzan, the light streaming in just right to highlight the cinnamon stick and lemon curl.

Start with a mason jar with a lid and fill it ⅔ full with ice. Or use a cocktail shaker, if you like, I gave mine away years ago, because once I would (finally) get the lid on, I usually couldn’t get it off! And it’s a little embarrassing drinking your drink through the strainer of a shaker, plus people don’t want to drink after you. Hehe!

Honestly, it’s just as easy in a mason jar, if not easier, maybe it doesn’t look as cool, but I don’t really care.

Closeup shot of whiskey sour with cinnamon stick and lemon rind swizzle on a cutting board with leaves in background.

Gather the rest of your ingredients, whiskey, maple syrup, lemon juice, and the optional cinnamon, that’s it.

Ingredients for maple whiskey sour. Left to rightbourbon maple syrup, Bulleit Rye Whiskey, a mason jar with ice in it, a mini measuring cup, a cocktail glass with gold spots and a sliced lemon all sitting on a cutting board.

While up in Vail this summer we went to the Sunday Farmer’s Market and I splurged and bought this Burtons Maplewood Farm Bourbon Barrel Aged Maple Syrup, (try saying that 10 times fast).

It wasn’t cheap and doesn’t have any alcohol in it, but aging it in the barrels they use to make the bourbon is, well, plain delicious and you can almost drink it straight. But instead I’ll use it in drinks, glazed on carrots and maybe I’ll even try it on salmon or a glaze on chicken.

You do not need to use a specialty syrup, any pure maple syrup will work, however; Trader Joe’s sometimes has a seasonal bourbon barrel aged maple syrup.

Start by pouring your bourbon or whiskey of choice into your ice filled mason shaker jar.

Next add your lemon juice (a little less if you don’t like it too sour, but try it this way first), this lemon wasn’t very juicy and so it took the whole small lemon to yield slightly over 2 tablespoons, so I just tossed it all in. By the way, I use this small measuring cup ALL the time!

Pouring from a mini measuring cup, fresh lemon juice into mason jar with ice

Then add your maple syrup, to taste, between 2-4 teaspoons. I like it at a little over 3 teaspoons.

pouring maple syrup into mason jar over ice on cutting board using a mini liquid measuring cup, with maple syrup jar sitting off to the left back.

If desired, add a small shake/pinch of cinnamon, totally optional though.

Adding cinnamon from spice jar into mason jar for maple whiskey sour.

Now place the lid tightly on top and shake it for 30 seconds or so, I like to shake it a bit longer, as I like some of the ice to melt into the drink, both cooling and diluting it a bit more.

Hand holding a mason jar filled with maple whiskey sour and ice, shaking

Remove the ring from the mason jar and use the flat top as a strainer and pour the Maple Whiskey Sour over fresh ice in a small glass.

Image of hand pouring through strainer a maple whiskey sour that has been shaken into a shaped cocktail glass

Garnish with a cinnamon stick and lemon peel garnish, again totally optional. Sit in front of a fire, or on a porch swing on a cool fall evening, sip and enjoy this lovely drink!

This tool is how you get a cute little curly-Q of lemon peel, it’s typically on a zester and is called a channel knife.

If you enjoy this cocktail, give these other homemade libations a try:

What’s your favorite Fall Cocktail? Comment below!

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Yield: 1 cocktail

Maple Whisky Sour

Ditch your sweet and sour mix for this delightfully bright and easy to make seasonal Maple Whiskey Sour. Perfect for a crisp fall afternoon, game day and more!

Prep Time 3 minutes

Total Time 3 minutes

Ingredients

1 - 1/2 ounces bourbon or whiskey of choice
1 ounce fresh lemon juice
2 -4 teaspoons maple syrup, pure (I used slightly more than 3 teaspoons but not quite 4)
Shake of ground cinnamon (optional)
Garnish with cinnamon stick and slice of lemon (optional)
If the drink is too strong or you'd like to extend it, splash in some club soda or your favorite mixer.

Instructions

Fill a mason jar with ice, about ⅔ full. Pour in the bourbon, lemon juice, maple syrup and pinch of ground cinnamon (optional).
Place lid and top securely on mason jar, shake for 30 seconds or so until well mixed.
Remove the ring from the mason jar and using the lid, strain out the ice and pour over fresh ice into small glass.
Garnish with a cinnamon stick and lemon peel if desired.