The New York Sour

My husband really enjoys making cocktails (for me!) but rarely drinks one himself. This wine-spiked whiskey sour was especially great because he and I both enjoyed one. 🙂

This recipe was adapted from Bon Appétit, contributed by Mary-Frances Heck. We used an Italian Barbera and agave nectar instead of simple syrup. Nice.

Yield: 1 cocktail

  • 2 ounces rye or bourbon whiskey
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce simple syrup or 3/4 ounce agave nectar
  • 1/2 ounce fruity red wine (such as Shiraz or Malbec)
  1. Combine whiskey, lemon juice, and simple syrup/agave nectar in a cocktail shaker.
  2. Fill shaker with ice, cover and shake until outside of shaker is frosty, about 30 seconds.
  3. Strain into a rocks glass filled with fresh ice.
  4. Gently pour wine over the back of a spoon held just above the drink’s surface so wine floats on top.
  5. Serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “The New York Sour

  1. Never combined wine and bourbon before. Sounds interesting. 🥃🍷

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