Dizzy Does New York

This honeyed apple brandy Sour is a combination of a Dizzy Sour and a New York Sour. The New York Sour, as you likely know, is a rye whiskey Sour with a dry red wine float on top. The Dizzy Sour is far more obscure; it debuted in The Hoffman House Bartender’s Guide and consists of rye, Bénédictine, sugar, and lemon, with a rum float. When combined with the New York Sour, subbing in apple brandy and adding a touch of fig syrup, the result is a honeyed, tannic drink with citrus and dried fruit notes.

INGREDIENTS

1½ oz. apple brandy
¾ oz. Bénédictine
¾ oz. lemon
¼ oz. fig syrup
½ oz Lillet rouge or dry red wine, for float

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ABV LEVEL

Combine first four ingredients in a shaker. Fill two-thirds full with ice, seal, and shake vigorously for 15 seconds. Strain into a double rocks glass over a large cube. Using a spoon, carefully float Lillet Rouge or red wine on top.