Tart, caramel, spice, berry
Play off the taste of bourbon and fruit with pork loin or pot roast and a side of mashed sweet potatoes.
This drink was purportedly created in Chicago around the 1870s and was first called the Continental Sour, or the Southern Whiskey Sour, before becoming the New York Sour. It was once known as a “claret snap,” claret being the name for Bordeaux-style red wine, and the “snap” referring to floating it on the drink. It’s a pretty cocktail, garnet in color, that coaxes flavors from the whiskey and wine so that they enhance each other.
2 ounces (60 ml) rye whiskey or bourbon
1 ounce (30 ml) fresh lemon juice
½ ounce (15 ml) simple syrup (page 241)
½ ounce (15 ml) red wine, to float
Lemon wheel, for garnish
Cherry, for garnish
Shake whiskey, lemon juice, and simple syrup with ice and strain into a rocks glass over ice. Float wine on top. For the garnish, use a bamboo skewer or toothpick to thread a lemon wheel around a cherry.