Sometimes you want wine.
And sometimes you want whiskey.
And sometimes you want to circumvent the decision entirely by having both.
At the same time.
You can do that and still make it taste good because of the New York Sour. This heady classic dates back to the late 19th century and still holds up today. It takes the basic sour template—spirit, sugar and citrus—and adds a float of dry red wine on top for good measure.
Here we’ve got a recipe from Tom Macy of New York’s Clover Club. You can drink one there if it’s convenient. Otherwise just mix one up at home. It doesn’t take much wine, so if you’re opening a new bottle, you’ll have a lot left over. It’s a good problem to have. One that can be remedied by making 49 more drinks.
New York Sour
2 oz rye whiskey (Tom uses Wild Turkey 101)
3/4 oz lemon juice
3/4 oz simple syrup
1/2 oz red wine
Add all ingredients to a shaker. Shake with ice, then strain into a chilled coupe glass. Float 1/2 ounce of red wine over the back of a barspoon so it settles gently on top of your drink.
And sometimes you want whiskey.
And sometimes you want to circumvent the decision entirely by having both.
At the same time.
You can do that and still make it taste good because of the New York Sour. This heady classic dates back to the late 19th century and still holds up today. It takes the basic sour template—spirit, sugar and citrus—and adds a float of dry red wine on top for good measure.
Here we’ve got a recipe from Tom Macy of New York’s Clover Club. You can drink one there if it’s convenient. Otherwise just mix one up at home. It doesn’t take much wine, so if you’re opening a new bottle, you’ll have a lot left over. It’s a good problem to have. One that can be remedied by making 49 more drinks.
New York Sour
2 oz rye whiskey (Tom uses Wild Turkey 101)
3/4 oz lemon juice
3/4 oz simple syrup
1/2 oz red wine
Add all ingredients to a shaker. Shake with ice, then strain into a chilled coupe glass. Float 1/2 ounce of red wine over the back of a barspoon so it settles gently on top of your drink.
