New York Sour

As a nod to the city and the health-care workers who are currently fighting tirelessly against COVID-19, I thought I’d post a cocktail recipe associated with the city — the NEW YORK SOUR. Basically, a Whiskey Sour with a dry red-wine floater, it was originally made to mask inferior whiskey during Prohibition and use up the open bottles of speakeasy wines. It’s been improved over the years using better whiskies and better wines. Current bars, like the Cherry Point in Brooklyn, use a smokey scotch with an Italian red wine, Dolcetto d’Alba.* But you can switch out the single-malt Scotch for blended Scotch, bourbon or rye and still have a great drink.

Requirements: Scotch (or bourbon or rye), dry red wine, lemon juice, simple syrup, maraschino cherry, lemon peel

• 2 oz. whiskey
• .75 oz. (1 pony) simple syrup (or .5 oz, depending on your sweetness preference)
• .75 oz. (1 pony) fresh lemon juice
• .25 oz. dry red wine
• maraschino cherry
• lemon peel

Mix all ingredients except wine in an ice-filled shaker and shake. Strain into glass over ice. Gently pour wine over the back of a barspoon to float over the drink. Garnish with a maraschino cherry and pick; drop a lemon peel in the glass.

Comment: I would wish for everyone fighting against the coronavirus pandemic a good, stiff New York Sour at the end of each day, using only the best whiskey and best dry wine. And don’t forget the Luxardo marschino cherry.

* from New York Cocktails, by Amanda Schuster