New York Sour Shot
A wine-spiked whiskey sour, the New York Sour is a potent combination of bourbon, lemon, sugar and sometimes egg whites. Top each of these shots with dry red wine for a more classic experience — both in looks and in taste — or swap out the wine entirely for sweet red vermouth. The slightly more herbal flavor makes up for what it lacks in striking visuals. This alternative float is especially ideal if you don’t have or don’t want to open a full 750-milliliter bottle of red only to put a few ounces to use. (That’s less of an issue if you plan on drinking wine later in the night, but you do you.)
- Serves: 8 persons
- 4ounces bourbon or rye
- 2ounces fresh lemon juice
- 1ounce simple syrup
- 2dashes Angostura bitters
- 2ounces dry, fruity red wine or sweet red vermouth
Step 1In a cocktail shaker filled with ice, combine the bourbon or rye with lemon juice, simple syrup and bitters. Cover and shake until very cold, then strain into 8 small glasses.
Step 2Working shot by shot, gently pour 1/4 ounce wine (1 1/2 teaspoons) over the back of a small spoon held just above each drink’s surface so the wine floats on top.