NEW YORK SOUR

Yields 1 cocktail

Legend has it that this handsome whiskey sour cocktail became New York–specific when its popularity soared during Prohibition—as the traditional speakeasy recipe called for lots of sugar, lemon, and wine to mask the terrible quality of the bootlegged whiskey. We borrow the Honey Syrup from our pancake recipe in lieu of sugar, and use a nice port for the depth it adds when swirled with the whiskey. Such a beautiful cocktail to sip in the autumn as the leaves start to change to the same color as the ruby red float.

2 ounces good-quality rye whiskey

½ ounce Honey Syrup

1 ounce fresh lemon juice

Ice

1 to 2 tablespoons ruby port

Half slice of navel orange, for garnish

In a cocktail shaker, combine the rye, Honey Syrup, and lemon juice with a scoop of ice and shake vigorously.

Strain the drink into a rocks glass filled with ice.

Gently add the ruby port to the top of the cocktail, trying to keep the port floating on top of the drink.

Garnish with the half slice of navel orange.