New York Sour

Fall 2014

“The origin of this classic cocktail is unknown, but we assume it was discovered in the 1930s. I add my own twist by using a rye whiskey and malbec, which brings the drink to a whole new level. The tannins and the oak from the barrel of the wine give the drink a buttery and fruity finish with a spicy bite.” Shawn Colligan, bar manager, Bar Dupont, Washington, D.C.

2 ounces rye whiskey
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
3/4 ounce malbec

In a metal shaker, combine whiskey, juice, and syrup. Add large ice cubes and shake vigorously until the shaker is chilled. Strain over a large ice cube in a rocks glass. Layer malbec on top of the drink.


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