Cinnamon Tequila Sour

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).

Ingredient notes

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.

Step-by-step instructions

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

• Lavender Moscow Mule
• Skinny Bloody Mary
• Blackberry Thyme Margarita

If you make this recipe, be sure to leave a comment and star rating below. Thanks!

Cinnamon Tequila Sour

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!

5 from 8 votes

Print Pin Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Author: Erin

Ingredients

• 2 oz. tequila
• 2 tablespoon simple syrup
• 2 tablespoon lemon juice
• ¼ teaspoon cinnamon
• 1 egg white optional
• ice

Instructions

• Add all ingredients to a cocktail shaker then shake for 30 seconds. Pour into a glass and enjoy!

Video

Notes

*Calories are per serving and are an estimation

*Egg whites are optional; for a vegan version, try using aquafaba 

*Feel free to add more simple syrup and/or lemon juice as needed

Nutrition

Calories: 262kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin C: 12mg | Iron: 1mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in May 2018. It was updated with new text and photos in November 2020.