This Cinnamon Tequila Sour is the perfect fall cocktail that's made with simple ingredients like tequila, cinnamon and lemon juice. It'll quickly become your new favorite drink!
Say hello to my favorite wintertime cocktail! This drink is super cozy and made with only five ingredients, making it a no-brainer.
This cocktail was inspired by my favorite drink at the Ace Hotel in Pittsburgh called the Fairweather. It was love at first sip, and I knew I had to recreate it for myself (and for you all!).
As much as I love a margarita--and I really do--sometimes I like to switch it up, which is where this drink comes in handy. If you love tequila but want something other than a classic margarita, this is it!
And, if you're looking for my other favorite non-margarita tequila cocktail, it's this pineapple ginger punch (seriously SO good).
What is a tequila sour?
Tequila sour is just like whisky sour, but with tequila! It's a cocktail that's made with lemon juice, sugar, egg whites, and alcohol (in this case, tequila).
Tequila - Any kind; my favorites are Espolon Blanco and Mi Campo Blanco
Simple syrup - Equal parts sugar and water; necessary in many cocktail recipes
Lemon juice - Freshly squeezed
Cinnamon - Don't skip this! The cinnamon is what makes this drink stand out (in my opinion) and what gives it that cozy vibe.
Egg whites - The egg whites add a foamy consistency on top of the drink, which I personally love, BUT they're not absolutely necessary, so feel free to omit.
My favorite thing about cocktail recipes is that they're SO easy -- this one is no exception!
First: Make the simple syrup. Combine equal parts sugar and water in a saucepan and bring to a boil, stirring until the sugar has dissolved. Remove from the heat, and allow for the simple syrup to come to room temperature before using it.
Second: Add ingredients to a cocktail shaker. Add the tequila, simple syrup, lemon juice, cinnamon, and ice to a cocktail shaker.
Third: Add egg white and shake. Last, add the egg white then place the top on the shaker and shake for 30 seconds. Pour drink into your glass and drink up!
Tips and tricks
- Make the simple syrup in advance to save time.
- Don't own a cocktail shaker? No problem! Use a mason jar with a lid, or even a to-go coffee cup.
- Feel free to adjust the amount of tequila in your drink; I tend to opt for 2 oz., but you can always use less.
Do I have to use egg whites?
Nope! Classic "sour" cocktails often include egg whites because they add a nice foamy texture to the drink. But, you can definitely omit it or use aquafaba to keep this vegan-friendly.
Tequila sour vs. a margarita?
Tequila sour's main ingredients are lemon juice and sugar (simple syrup), whereas a margarita features lime juice and cointreau (orange liquor).
More delicious cocktails
If you make this recipe, be sure to leave a comment and star rating below. Thanks!
Cinnamon Tequila Sour
- 2 oz. tequila
- 2 tablespoon simple syrup
- 2 tablespoon lemon juice
- ¼ teaspoon cinnamon
- 1 egg white optional
- Add all ingredients to a cocktail shaker then shake for 30 seconds. Pour into a glass and enjoy!
UPDATE NOTE: This post was originally published in May 2018. It was updated with new text and photos in November 2020.
Shook the living hell out of the shaker for over a solid minute and the cinnamon just does not blend in. Grainy and all quickly sinks to the bottom. Still tastes fine, but not appealing looking lol.
If you want a fresh, wintery, cinnamon drink.....this is for you!
I was looking for a holiday drink with cinnamon, and even though I'm not a big fan of tequila, I knew this would be delicious. It was perfect!
Thanks Michelle -- I'm so glad you like this drink as much as I do 🙂
Ashley D says
Just made this tonight and LOVE! So simple to throw together and tastes like a holiday party in a glass
Thanks for the 5-star rating, Ashley--It's my FAVORITE wintertime cocktail, so I'm happy to hear you like it too!
David from Atlas says
If you want to do this drink properly, you should infuse your simple syrup with cinnamon stick instead of shaking raw powder to get the flavor without the detritus. You also should dry shake, or reverse dry shake sours to unravel the ovalbumin proteins and get the best texture possible when the drink comes to rest.
I prefer reverse dry shaking so I can bring the drink to the correct temperature and dilution level first. Then I strain back into the small tin and roll the drink through the air a couple of times to the large tin and back for a little flair and aeration before closing the tin and rigorously shaking the drink to produce the meringue head every sour should have. Make sure you double strain through a fine mesh strainer to ensure you don't have any egg shell in your coupe glass, and fill the couple to just above the rim without breaking the surface tension of the sour. After the drink rests for 25 - 30 seconds, you can finish the drink with 3 drops of bitters (Angostura, Mole, or just cinnamon) and use a straw or pick to pull the head through or around the drops to draw designs. These aromatic bitters will enhance the drink as well as hide any unwanted funky aroma that egg whites may produce if they aren't fresh.
really nice cocktail! love the tequilla-sour combination, thank you!
This is very interesting. I have never tried adding egg directly to a drink. Can't wait to try this.
Brittany Audra @ Audra's Appetite says
I've never tried an egg-white in a cocktail before! I'm intrigued 🙂
Wow this looks amazing!
I love cinnamon and I love sour drinks! I heard that you know a cocktail is going to be good if you have egg white in it!
Debs @ https://tiger-mint.com