New York Sour

With its trendy gradient coloring and clever combination of red wine and rye whiskey, you’d be forgiven for thinking the New York Sour is some newfangled hipster creation.

In truth, the recipe dates as far back as 1856 – cocktail historian David Wondrich notes its earliest incarnation on the handwritten drink menu from a Toronto saloon in that year.

The red wine you use isn’t particularly important. Just make sure it’s tasty, and a little on the dry side.

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Dry-shake everything but the wine (meaning, shake without ice first to help the eggs foam up). Add ice and shake again. Double-strain through a fine mesh strainer into a short glass filled with ice.

Gently pour the wine over the back of a spoon resting on top of the drink. It should rest on top of the drink, rather than dropping to the bottom of the glass.

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