Looking to mix up your traditional Whiskey Sour this holiday season? Try this recipe we found on cookieandkate.com! Although there is a debate about whether or not bourbon is really gluten-free or not, this sure does sound yummy for those that do not have to worry about being gluten-free!

INGREDIENTS (Per cocktail)

1 1/2 ounces (3 tablespoons) Bourbon of choice

1 ounce (2 tablespoons) fresh lemon juice

2 to 4 teaspoons maple syrup (Rock Maple or Snowshoe Pond of course!), to taste (I like 3 teaspoons, which is the equivalent of 1/2 ounce or 1 tablespoon)

Pinch of ground cinnamon, optional

Cinnamon stick for decoration, optional

INSTRUCTIONS: Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid and shake well.

Pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into the glass. Enjoy!

**Recipe inspired by the cinnamon maple whiskey sour at Summit Grill and Bar in Kansas City as posted by cookieandkate.com.