For my first year after college, I worked at a cozy college bar in Norman, Oklahoma. The inside featured wood paneling, brass accents on the bar and over 32 beers on tap. We were open 365 days a year.
Thanksgiving, Christmas Eve and Christmas night were our busiest evenings every year. The place filled up with people who needed a break from family time, and wanted to catch up with old friends. Smiles, laughter, good food and drink—a few of my favorite things.
Since my cinnamon maple whiskey sour was so popular this time last year, I wanted to share my latest iteration with you. It’s a classic cocktail called a New York sour, which is essentially a whiskey sour with a beautiful wine float on top. It looks fancy, but it’s actually easy to make at home.
If you like whiskey and wine separately, you’re going to love them together in one glass. If you need a stiff drink after the holiday crazies, this is it. Also, if you’re shopping for last-minute gifts, don’t miss my 2016 holiday gift guide. I’ve updated it with categories and better photos!
- 2 ounces (1/4 cup) rye whiskey or bourbon (I like Rieger's brand—a local Kansas City distillery—and Bulleit)
- 1 ounce (2 tablespoons) fresh lemon juice
- 2 to 4 teaspoons maple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)
- 1/2 ounce (1 tablespoon) fruity red wine*
- Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the whiskey, lemon juice and maple syrup. Securely fasten the lid and shake for about 30 seconds.
- Pour fresh ice into your cocktail glass. Strain the cold whiskey sour mixture into the glass. Slowly pour the wine over the back of a spoon held just above the drink’s surface, so it has a nice layered effect. Sip up!
Recommended equipment: Measuring small quantities of liquids for cocktails (and salad dressing, etc.) is WAY easier with this stainless steel measuring jigger.
*Wine notes: Look for wine descriptions that suggest notes of cherry/plum/berries, etc. and you should find a winner. I just wouldn't use a particularly spicy or dry red wine here. I used an organic 2014 cabernet sauvignon from Trader Joe’s labeled “Rare Earth.”