New York Sour

Some unnamed Chicago bartender in the early 1880s had the improbable idea of taking a Whiskey Sour and adding a little red wine to the top, “inventing in a bizarre flash of insight,” we claim, “one of the great warm weather whiskey drinks of our time.” Alone, a Whiskey Sour without an egg white is a serviceable, if incomplete, cocktail. Add a little red wine, though, and it becomes juicy and charming, the fruit in the wine perfectly filling in the gaps in the cocktail. Try one out with the recipe below, or find out why a cocktail invented in Chicago is called the “New York Sour”

Unbalanced

% Daily Values based on a 2,000 calorie diet