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John subs cinnamon-flavored maple syrup for the classic simple syrup in this fall-inspired "boo-zy" whiskey sour, which he created for our Halloween show to pair with Rach's Pumpkin Filled with Fonduta (fonduta = fondue made without alcohol, or in the words of Rach: "Italian for queso dip"). He likes to use rye whiskey for this cocktail, but you can use any whiskey you like.
Pro Tip: The cinnamon maple syrup will keep, tightly covered, for up to a few months in the fridge (John stores his in a squeeze bottle). Use any extra to make more cocktails or on pancakes, French toast, oatmeal or ice cream.
For the cinnamon maple syrup, combine the maple syrup and cinnamon stick in a very small saucepan. Warm over low heat for 15 minutes. Remove from heat and let cool, then stir and discard the cinnamon stick.
For the cocktail, add the whiskey, cinnamon maple syrup and lemon juice to a cocktail shaker. Add ice, shake to chill and strain into an ice-filled rocks glass. Garnish with the cinnamon stick and cherry.
Always Drink Responsibly.