I’m a sucker for whiskey sours with autumnal flavors. Replacing the simple syrup with either maple, cinnamon, honey, ginger syrup - or some combination of those - will give you a revolving door of delicious options - many of which you can already see on the Whiskey Sour page.
My favorite is what I’ve dubbed here as the Harvest Sour, which features a spicy blend of cinnamon and ginger syrups that is warming and irresistible. Granted, it involves some added prep because you’ve got to make both cinnamon and ginger syrup separately and then blend them. These are two of the most delicious and versatile syrups you can make, I've got recipes with them all over the site. So I recommend making a little extra of each to use on their own, as well.
2 oz bourbon
¾ oz lemon juice
¾ oz cinnamon ginger syrup
dash Angostura bitters
dash orange bitters
Combine all ingredients in a shaker, fill with ice. Shake and strain into a rocks glass over fresh ice. Garnish with anything festive, an apple slice(s), cinnamon stick, and orange peel are nice.
Cinnamon Ginger Syrup
Briefly stir to mix. Store in refrigerator.
Tweaks and Serving Options
This is also delicious if you split the bourbon with a little apple brandy or dark rum (yum!). You can use rye too. The drink still works without bitters, though they really tie all the flavors together, even if you just have one of them, definitely use it.
This is great to serve as a batch or punch, just be sure to add enough water/ice for dilution. You can learn more about how to convert a recipe into a large format drink on the Batching page . Throw some cinnamon sticks and apple slices for garnish, a grated a little nutmeg on top.