The Whisky Cinnamon Sour is a warm twist on the famous Whisky Sour, perfect for the cooler months. It combines the strength of bourbon whisky, the tartness of lemon, and the sweet roundness of homemade cinnamon syrup. A balanced, flavorful, and aromatic cocktail, perfect for an aperitif or after a meal.

• 5 cl of bourbon whisky
• 2.5 cl of fresh lemon juice
• 2 cl of homemade cinnamon syrup (or store-bought)
• 1 egg white (optional, for a frothy texture)
• Ice cubes
• Garnish: cinnamon stick or orange zest

1. In a shaker, pour the whisky, lemon juice, cinnamon syrup, and the egg white if used.
2. Shake without ice (dry shake) for 10 seconds to emulsify.
3. Add ice cubes and shake again for 10 seconds.
4. Strain into a coupe glass or old fashioned glass.
5. Garnish with a cinnamon stick or a flamed orange zest.

- For homemade cinnamon syrup: Heat 1 part water, 1 part sugar, and 2 cinnamon sticks over low heat for 10 minutes.
- Replace cinnamon with spice syrups (cloves, cardamom) for a different vibe.
- This cocktail pairs perfectly with apple or chocolate desserts.

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