As we prepare for the next season menu in April, let’s look back at a couple features from the Winter 2024 Menu. This cocktail is basically a whiskey sour with a red wine float. Our recipe skips the egg white that is often found in the whiskey sour. The goal here is to have the sour on the bottom and the wine on the top. See the note about using Bourbon. We tried it with Rye and it was too spicy to our taste, but of course, it’s your glass to experiment with.
2 oz Bourbon (skip the Rye here)
1 oz Fresh Lemon Juice
¾ oz Simple Syrup (1:1)
½ oz Red Wine (for the float)
Add all ingredients (minus the wine) to a cocktail shaker and shake for 10 seconds
Double strain into a chilled coupe (or Nick and Nora glass)
Pour over the backside of a spoon, slowly add the red win float