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Cinnamon-Smoked Whiskey Sour

Cinnamon-Smoked Whiskey Sour

By J.M. HirschAugust 7, 2017

  • Makes
    1 drink
  • Cook Time
    10 minutes
  • Rating

Lake Placid bartender Zachary Blair crafted this cocktail with aged rum but says any hard liquor will work. We made versions with gin, scotch and gold rum and preferred the heft and balance that bourbon gave this citrusy cocktail. Blair recommends using a wine glass to capture the smoky aroma; if the smoldering cinnamon stick is too long to fit under the glass, turn it upright and let it rest on the side of the glass as it smokes.

Ingredients
  • 1

    3-inch cinnamon stick

  • 2

    ounces bourbon

  • ½

    ounce maple syrup

  • ½

    ounce lime juice

  • 1 ½

    ounces grapefruit juice

  • 1

    2-inch strip orange zest, plus splash orange juice

  • 2

    sage leaves

Using a brulee torch, gas stove burner or a lighter, light one end of the cinnamon stick. It will burn briefly, then extinguish. Set it on a heatproof surface and cover with a glass.

In a cocktail shaker filled with ice, combine the bourbon, maple syrup and all three juices. Shake for 15 seconds, then turn the glass upright and double-strain the drink into it. Slap the sage leaves to release their oils. Garnish with the sage leaves and orange zest.

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