Whiskey Business

Meaghan Dorman, Dear Irving | New York

Meaghan Dorman’s take on the Whiskey Sour doesn’t hold back on the spice. A split base of rye whiskey and chile liqueur brings the heat, while a rich cinnamon syrup delivers a hint of sweetness.


Serving: 1

  • 1 ounce rye whiskey, preferably Rittenhouse
  • 1 ounce chile liqueur, preferably Ancho Reyes
  • 1/2 ounce lemon juice
  • 1/2 ounce rich cinnamon syrup (see Editor's Note)
  • 1 dash Angostura bitters

Garnish: lemon wheel dusted in ancho chile powder

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a glass over a ice.
  3. Garnish with lemon wheel dusted in ancho chile powder.
Editor's Note

Cinnamon Syrup:
2 cups sugar
1 cup hot water
4 cinnamon sticks
Combine all ingredients in a medium saucepan over low heat and stir to dissolve the sugar. Let the mixture cool overnight and strain out the solids before using.

Tagged: sours