Cinnamon Ginger Whiskey Sour

I’m not the biggest fan of cinnamon. I mean, it has its place… In cinnamon rolls. On snickerdoodles. In most things baked between November and December. But in general, it’s not one of my top 10 flavors. So when we decided to make a cinnamon-infused bourbon for Infusion Month, I was feeling, well, kind of “meh” about this one.

(Totally disagree with me? Jump to the recipe.)

But holy COW, when we put the infused bourbon into this cocktail, did it sing! A simple whiskey sour with the infused bourbon and a bit of ginger liqueur turned into an absolute winner of a cocktail – especially with a bit of fresh cinnamon grated on the top.

Making the Infused Bourbon

This was our third infusion of “Infusion Month,” and was the perfect example of a hard spice infusion.

How to Make the Cinnamon-Ginger Whiskey Sour

• If you want to watch the video where we start the infusion, you’ll find it here. (Skip to 24:33 for the part where we start this infusion.)
• And if you want to watch the video where we taste test and strain out our infusion, we just published that too!

These videos are definitely worth watching, especially that second one. In the end we show you how to turn your infused bourbon into a delicious homemade “fireball”!  (Don’t worry if you’re not a member yet – just request access and I’ll approve you right away!

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Why a Whiskey Sour?

Once we’d finished the infused bourbon, it was time to put it into a cocktail. We noticed when tasting it that it was pretty bitter – something that’s nearly unavoidable when working with cinnamon. (It is made of bark after all.)  So Chris decided to choose a cocktail that would help mitigate that bitterness. And Egg white was the perfect ingredient for the job.

Chris added a touch of spicy ginger liqueur to add a little bit of kick and dimension to the drink, and it was the perfect final tweak. (Oddly enough the drink doesn’t really taste very gingery at all – but the ginger supports the cinnamon flavor beautifully.)

Last but not least, Chris finished the cocktail with some finely grated ginger across the top of the egg white. It was the perfect final touch, as it added some of that bright and spicy cinnamon aroma that had long disappeared from our infused bourbon.