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.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,312 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Ravneet Gill's Perfect Chocolate Chip Cookies
Bread Machine Brioche
Crusty Parmesan Roast Chicken with Lemon & Rosemary
Warm Lentil & Parmesan Roasted Cauliflower Salad
Asparagus Frittata with Burrata & Herb Pesto
One-Pan Shrimp Scampi with Orzo
Ottolenghi's Zucchini "Baba Ghanoush"
Ottolenghi's Baked Rice
Foodista Food Blog of the Day Badge
%d bloggers like this: