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.
