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Saturday, June 08, 2013

Guest Bram Meehan: New York Sour

Refreshing Beverage of the Week
Preparing for the arrival of some dinner guests, I saw the one-third bottle of leftover red wine on the counter and thought, "there must be some cocktail this can be used for." The New York Sour was, of course, created in Chicago in the 1870s — apparently a time when red wines were commonly used in cocktails. Like all sours, the basis for this is two parts spirit, one part sour, one part sweet. From my experience, you may want to alter those proportions based on what the wine does to the drink. And experiment with your wine.

2 oz whiskey, preferably rye
1 oz lemon juice
1 oz simple syrup
red wine
lemon wedge for garnish

Combine whiskey, lemon juice, and simple syrup in a cocktail shaker over ice. Shake and strain into a Collins glass. Slowly pour red wine over the back of a spoon (it's easier than it sounds) to create a thin layer of wine (some say you should appreciate it, then mix it; I kind of liked drinking it through the wine).