Cranberry & Cinnamon Whiskey Sour

/// December 2nd, 2013

Cranberry & Cinnamon Whiskey Sour

Hi guys!

I hope you all had a wonderful Thanksgiving! Did you enjoy your friends, families, and LOTS of good food?! Did you lounge around your moms house in pjs all day and do absolutely nothing? Did you realize eating 8 meals a day isn’t so great for your skinny jean situation… and then keep on keeping on anyways?

Cranberry & Cinnamon Whiskey Sour We definitely did all of those things to the extreme! And it was marvelous… (and gluttonous!). But I have to admit, it feels good to be home again. It always does.

Cranberry & Cinnamon Whiskey Sour

Nestling slowly back into our everyday routines is something I always look forward to after a whirlwind holiday trip. And with only a few weeks to go until the next one – an even bigger one(!!!) – I decided to finish our indulgent weekend off right by making some vibrantly seasonal cranberry & cinnamon whiskey sours.

Cranberry & Cinnamon Whiskey Sour

These naturally pink pretties (thanks cranberry cinnamon simple syrup!) boast all of the punch a classic whiskey sour would pack, but also host a friendlier flavor and hue. The cranberry cinnamon simple syrup is what adds all of these wonderful twists to this lovely cocktail! It’s a simpleĀ combination of water, sugar, fresh cranberries, and cinnamon sticks boiled down to a thick, smooth syrup, and it makes incredible cocktails, and gifts!

Cranberry & Cinnamon Whiskey Sour

I hope Monday is kind to you guys, and this week is a great one!

P.S. We’re back on track here posting wise, and I will be here everyday this week šŸ˜‰
Cause boy have I missed you guys! xo

Cranberry & Cinnamon Whiskey Sour

Cranberry & Cinnamon Whiskey Sour – Baker by Nature

Makes 4 cocktails

Ingredients:

2 cups fresh cranberries

2 cups water

2 cups sugar

2 cinnamon sticks

3/4 cup bourbon or whiskey

1/2 cup lemon juice

1/4 cup orange juice

1/4 cup lime juice

Ice cubes & cocktail shaker for mixing

Instructions:Ā 

In a medium-sized pot add cranberries, water, sugar, and cinnamon sticks. Heat over a medium flame, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until the cranberries have burst open and can easily be stirred into the syrup, resulting in a smooth consistency. This will take about 10 minutes. Once done, remove syrup from heat. Fit a large bowl with a fine mesh strainer and strain the simple syrup, leaving all of the large chunks and skin behind. Let cool for at least 10 minutes before using.

When ready to make your cocktails, add 3/4 cup simple syrup, whiskey, lemon juice, orange juice, lime juice, and a large handful of ice to a cocktail shaker and shake vigorously for 30 seconds. Divide into 4 glasses and serve at once.



26 thoughts on “Cranberry & Cinnamon Whiskey Sour

  1. Julia

    Yup, my family and I did a whole lotta nada on Thanksgiving..just made food, chit chatted, and pranced around the kitchen to pandora radio :) Glad you had some quality time off with the people who matter….and this cocktail is amazing! Love the holiday-inspired flavors!

    Reply
  2. Natalie @ Tastes Lovely

    These are so pretty! I love a fancy drink. And I definitely watched an entire season of The Killing on Netflix over the weekend, which is a great show by the way. Glad you had a great and lazy Thanksgiving too : )

    Reply
    1. Steven B

      How many cocktails will one recipe of the simple syrup make? You use 3/4 cups for 4 cocktails. I assume there is probably enough syrup for double that maybe?

      Reply
  3. Pingback: Cranberry & Cinnamon Whiskey Sour – Cranberry-cinnamon Simple Syrup, Whiskey, Lemon Juice, Orange Juice, Lime Juice. | YouRecipe

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  5. Kim

    I made this and loved it! I had a lot of the simple syrup leftover and have it in a mason jar on the counter. It’s been 1 day and the syrup is getting thick… and chunky! Shaking it up seemed to get the chunks out, but wanted to know if this is normal? I’d love to give the syrup out as gifts and am worried the chunk factor might scare people.

    Reply
    1. bakerbynature Post author

      Hi Kim. I’m so happy to hear you enjoyed the recipe :) I’ve always stored leftovers in the fridge then brought the mixture to room temperature and mixed it vigorously before reusing. I hope that helps. Happy holidays!

      Reply
  6. John Markle

    From someone who has made this, I just want to say thanks for sharing such a great recipe. Everyone loved it, even non whiskey drinkers! Making this again tonight and again for Christmas :). Cheers!

    Reply

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