The “boys” in the family are always game to find a new cocktail recipe, and this wine-spiked Whisky Sour recently swam into their orbit as a worthy addition to the list of fun. It was Epicurious’ pick for “Comeback Cocktail of the Year” in 2013, likely related to Mad Men and their astonishingly broad and deep consumption of workplace cocktails. Boy, they knew how to drink in the 60s!
Without further ado:Print
New York Sour
A colourful and slightly spicy twist on the classic Whisky Sour
Makes one cocktail
- 2 oz rye or bourbon whiskey
- 1 oz fresh lemon juice
- 1 oz simple syrup
- 1/2 oz fruity red wine (Malbec or Shiraz)
- Combine the whiskey, lemon juice and simple syrup in a cocktail shaker.
- Fill with ice, cover, and shake until the outside of the shaker is frosty (about 30 seconds)
- Strain into a rocks glass filled with fresh ice.
- Gently “float” the red wine onto the cocktail by pouring it over the back of a spoon held just above the drink’s surface.
- Serve and enjoy!
I’m sharing this post with Between Naps on the Porch.
Hmmmmmmm…..very interesting! I enjoy a good whiskey sour on occasion, but this is quite a different twist! I don’t have Malbec or Shiraz on hand at present, but I will most certainly give this a try. I’m afraid I’ve never quite left the 60s so far as daily cocktail hour goes! I wasn’t o,d enough to drink then, of course, but I always thought it was lovely to savor a cocktail or two before sitting down to dinner. When I came of age it became a tradition that I still enjoy, often with a little jazz or orchestral music (depending on the mood) in the background. It’s a great time for conversation!
We call it wine o’clock in our house, Alycia! I’m not a big cocktail fan, but my husband enjoys one whilst I have a glass of wine. It’s such a civilized time of day, isn’t it? Let me know how you like this version of the whiskey sour. Our “boys” really liked it. 🙂