Sorry, folks. I’ve clearly been elsewhere. Trying to live in the moment, however in vain that might be. We’ve also been sucked into a late and long spring that is now right on the edge of summer, and I just can’t help avoiding all things inside.
On top of all that, we’re trying to buy our first house, having intensive dog training issues/classes, and generally trying to keep ourselves sane, washed and fed. Not much time for creative outlets, but when a rare moment reveals itself, I have been much less focused on putting things into jars. Lately, its been an obsession putting things into a glass.
So I hope you don’t mind, but I think we are changing course on the blog a bit. I have dove deep into the world of craft cocktails – reading new books and blogs, binging on vintage glassware at the thrift store, and planning my next Drink Up NY and Caskers orders. I think many of my preserving skills transfer well to the world of cocktails, and – let’s face it – there was a lot of overlap anyway. So cheers to the new chapter – and thanks for sticking with me.
So a New York Sour is a classic twist on the whiskey sour – usually with a red wine float. This one subs in my favorite Grade B maple syrup for simple syrup – and gives the drink some richness you wouldn’t otherwise get with plain old cane sugar. Though this was made with Connecticut maple syrup, a Fairfield/Litchfield County sour didn’t have the same ring as a Champlain Sour (you know, the VT/NY border). If you’ll allow me a little geographic liberty, this drink is a nice departure from your average whiskey sour.
[Adapted from Food 52/Essex’s New York Sour]
2 ounces rye whiskey (I used Bulleit)
3/4 ounce lemon juice (Meyer is nice, if you can get your hands on it)
1/2 ounce Grade B maple syrup
1/2 ounce dry red wine for float (I used Tempranillo)
Add rye, lemon, and maple syrup in a cocktail shaker. Add ice. Shake for approximately 15 seconds, until frothy. Strain into a short glass (Duralex obsessed over here!) and float the red wine (pour gently off the back of a spoon) on top. Cheers!