Cinnamon Sour Recipes

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CINNAMON SOUR COCKTAIL

In this tasty twist on a whiskey sour, fresh lime juice replaces the usual lemon, and homemade cinnamon syrup adds a spicy warmth to the cocktail. It's served accented with candied ginger and Luxardo cherries, the deeply flavored doyennes of the maraschino family.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 50m

Yield Makes 1 drink

Number Of Ingredients 6



Cinnamon Sour Cocktail image

Steps:

  • Cinnamon Simple Syrup: In a small saucepan, bring 2/3 cup water and cinnamon to a simmer; cook 10 minutes. Add sugar; stir until dissolved. Let cool completely, then refrigerate (with cinnamon) in an airtight container up to 1 week. (Makes 1/2 cup.)
  • Cocktail: Combine bourbon, lime juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain over a large ice cube. Hold a spoon upside-down over cocktail and pour wine over top. Serve, garnished with ginger and cherry.

2 cinnamon sticks
1/2 cup sugar
2 ounces bourbon, such as Bulleit
3/4 ounce fresh lime juice
1 tablespoon dry red wine, such as Merlot (optional)
Candied ginger and a best-quality maraschino cherry, such as Luxardo, for serving

CINNAMON SOUR CREAM COOKIES

Provided by Florence Fabricant

Categories     project, dessert

Time 1h

Yield About 3 dozen

Number Of Ingredients 9



Cinnamon Sour Cream Cookies image

Steps:

  • Sift the flour, baking powder, salt and cinnamon together and set aside.
  • Beat the butter with the sugar until well blended and creamy. Beat in the egg.
  • Mix the sour cream and baking soda together and add to the butter mixture. Add the dry ingredients and beat well to make a soft dough. It will be sticky, so cover and chill the dough for about 30 minutes until it is firm enough to handle. If the kitchen is hot you may need to chill the dough a little longer.
  • Lightly grease baking sheets. Preheat oven to 375 degrees.
  • Take walnut-size pieces of the dough and roll into balls. Arrange on the baking sheets about two inches apart to allow for spreading. Flatten the balls with the tines of a fork. Bake 10 to 15 minutes until the cookies are golden brown but still slightly soft in the center. Allow to cool for a couple of minutes on the pans, then transfer them to racks to cool completely.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 6 grams, TransFat 0 grams

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon ground cinnamon
1/2 cup soft butter, plus a little for greasing pans
1 cup packed light brown sugar
1 egg
1/2 cup sour cream
1/2 teaspoon baking soda

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