February is the season of candy and cocktails. For me, it's not Valentine's Day until I have had a few of those fiery hot, red cinnamon heart candies. They're a personal favourite! So, I got to thinking one day, why not take the flavour of those heart candies and mix it into a cocktail.
That's how my Cinnamon Whiskey Sour was born. The sweet and slight smokiness of American whiskey compliments cinnamon's earthy spice flavours. Shake it all together with a frothy egg white top and you've got a winner!
Enjoy this cocktail with all your Galentine's or loves this Valentine's Day!
Happy Candy Day,
Krista xo
Cinnamon Whiskey Sour
Makes 1 drink
Ingredients
2 oz whiskey (I like Jack Daniels in a Whiskey Sour)
3/4 oz cinnamon simple syrup*
1 oz lemon juice
1 egg white
3-4 drops Angostura bitters
1 cinnamon stick, 2 star anise (whole), garnish
Method
In a cocktail shaker add whiskey, cinnamon simple syrup, lemon juice and egg white. Dry shake vigorously for 30 seconds, to froth the egg white. Add ice and shake for 15 more seconds or until the shaker is chilled. Strain drink into an old fashioned glass. Top with bitters. Garnish with star anise and cinnamon stick.
*Cinnamon Simple Syrup
1 cup sugar
1 cup water
3-4 cinnamon sticks
Combine sugar, water and cinnamon sticks into a small sauce pan. Bring to a boil, stir until sugar dissolves. Remove from heat and let syrup steep for 30 minutes. Remove cinnamon sticks and strain syrup into a glass container. Refrigerate until ready to use. Cinnamon Simple Syrup will last in the fridge for up to 2 weeks.
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