The New York Sour

One of my recent Bon Appetit magazines had an article featuring new twists on standard cocktails.  One of them caught my eye, and I saved it back so I could fix it for Jordan, Anna (her college roommate) and me recently.  We knew the guys would prefer a beer, so we didn’t worry about them.

 

 

According to the magazine, this wine-spiked whiskey sour is the “comeback cocktail of the year”.  We gals really enjoyed it and hope you do, too.

THE NEW YORK SOUR

 

 

2 ounces rye or bourbon (we used Kentucky bourbon)

1 ounce freshly squeezed lemon juice

1 ounce simple syrup (Make in advance using 1 cup water and 1 cup sugar and bring to a boil.  Then chill till needed)

 

 

Combine these ingredients in a shaker filled with ice and shake for 30 seconds.  Strain into an ice-filled glass.  Gently pour 1/2 ounce fruity red wine (Shiraz or Malbec) over the back of a spoon held just above the drink’s surface so the wine will float on top.

To save time, I combined the ingredients that afternoon and stored them in the frig till cocktail hour.  Then I added them to the shaker and proceeded.

 

Take care and have a great week-end.