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Treat yourself to a Cranberry Cinnamon Whiskey Sour this holiday season!
Holiday Whiskey Sour Recipe
Happy Friday! I hope you had a wonderful Thanksgiving. Did you enjoy your friends, family, 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? 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.
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 a vibrantly seasonal 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 simple combination of water, sugar, fresh cranberries, and cinnamon sticks boiled down to a thick, smooth simple syrup, and it makes incredible cocktails, and gifts!
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 😉
Because boy have I missed you guys! xo
Cranberry Cinnamon Whiskey Sour
Ingredients
- 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
- In a medium-sized saucepan add cranberries, water, sugar, and cinnamon sticks. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking, 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.
You may also enjoy:
White Chocolate Cranberry Pistachio Fudge
looks tasty
This is a fabulous drink!!! I use fireball whiskey which adds a nice kick. Perfect holiday drink!
I absolutely love this recipe! I am always in charge of making a big batch cocktail for Thanksgiving and I’d love to use this recipe. Any suggestions on measurements if I want to make enough for a crowd of 30?
I know this recipe is a few years old, but a friend just shared it with me. My cranberry cinnamon simple syrup tastes bitter. Any suggestions as to why that may be?
I know this recipe is a few years old, but a friend just shared it with me. My cranberry cinnamon simple syrup tastes bitter. Any suggestions as to why that may be?
This is my go-to holiday cocktail, and everyone who tries it wants the recipe. I make it as directed, except at the end I add some water to dilute it a bit, as it is a little too concentrated/cloying as-is (but this is just a preference thing, I suppose). I put it all in a pitcher, MINUS the bourbon. When it’s time to imbibe, it’s so easy because it’s ready to go; I just put it in a shaker with some ice and bourbon, shake profusely, and serve. The added bonus here is that the kids really like the non-alcoholic concoction, so they can enjoy what’s in the pitcher while the adults get the bourbon version from the shaker. The color is gorgeous, the flavors are festive – it’s a holiday crowd pleaser!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Hi there – this recipe looks delicious! I’m wondering about making a pitcher of this for a thanksgiving party, will I lose out on anything by prepping a big batch ahead of time instead of making these as I serve them?
I think that would work! Just keep a stirrer in the pitcher so you can mix as needed 🙂
I made this and I saved the leftover pulp to mix with a block of cream cheese to make a cranberry cinnamon dip. I also used 24 packets of stevia instead of sugar and it worked just fine. I didn’t get a lot of cinnamon flavor tho, so I am leaving the sticks in the bottle of syrup. It could be just that my cinnamon sticks were kinda stale. Thanks for a great recipe.
Hi Mari. I’m so happy you enjoyed this recipe! It’s my favorite cocktail this time of year 🙂