New-York Sour

The Whiskey Sour with a red wine float (aka a “claret snap”) has gone by various names including the Continental Sour and Southern Sour and, though it likely originated in Chicago, people in 1880s Boston called it the “New-York Sour,” and the name has stuck. It can be served over a large ice cube or up in a chilled coupe; at Gigantic, we favor the former.

INGREDIENTS

2 oz. rye whiskey, ideally 100-proof
1 oz. lemon juice
½ oz. rich simple syrup
½ oz. dry red wine, for float

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ABV LEVEL

Combine whiskey, lemon juice and syrup in a cocktail shaker. Fill with ice, shake 15 seconds, double strain over big cube in double rocks (or up in a coupe). Float wine on top.