New York Sour

The NEW YORK SOUR is essentially a Whiskey Sour with a dry red-wine floater. It was originally created to mask inferior whiskey during Prohibition and to use up open bottles of speakeasy wines. It has been refined over the years with better whiskies and wines. Current bars, like the Cherry Point in Brooklyn, use a smoky Scotch paired with an Italian red wine, Dolcetto d’Alba*. But you can switch out the single-malt Scotch with blended Scotch, bourbon or rye and still enjoy 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. simple syrup (or .5 oz., depending on your sweetness preference)
• .75 oz. fresh lemon juice
• .5 oz. dry red wine
• maraschino cherry
• lemon peel

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

* From New York Cocktails, by Amanda Schuster

Similar Cocktails:

Whiskey Sour — https://keetscocktails.com/whiskey-sour-2/

Brandy Sour — https://keetscocktails.com/brandy-sour-3/

Amaretto Sour — https://keetscocktails.com/amaretto-sour-2/

Applejack Sour — https://keetscocktails.com/applejack-sour-2/

Jameson Whiskey Sour –– https://keetscocktails.com/jameson-whiskey-sour-irish-sour/

Apricot Brandy Sour — https://keetscocktails.com/apricot-brandy-sour-2/