Ned King’s admiration for the New York Sour started with its enticing appearance, but he’s gained an appreciation for its effect on his guests, too. Because it’s a variation on the classic Whiskey Sour, King says it provides his customers with a stepping stone to the more complex drinks on his bar’s menu. When building his version, he begins with a sturdy base of 100-proof rye, lemon juice, and 2:1 cane sugar syrup. For the float, he uses a Spanish red, Pedro Gonzalez Mittelbrunn Castilla y León—its “currant-raisin-spice character” complements the rye whiskey, King notes—being sure not to exceed his ideal measure of a half-ounce of wine.
- 2 ounces 100-proof rye, preferably Rittenhouse
- 1 ounce lemon juice
- 1/2 ounce rich cane sugar syrup (2:1, cane sugar: hot water)
- 1/2 ounce dry red wine, preferably preferably Pedro Gonzalez Mittelbrunn Castilla y León
- Combine the rye, lemon juice and syrup in a cocktail shaker.
- Add ice (preferably two 2-by-2-inch cubes, cracked) and shake vigorously until chilled.
- Strain into a double rocks glass over a big cube, and float wine on top.