[vc_row][vc_column][vc_column_text]Last Christmas, I made a bar for Tim as his gift. One that we could tuck away when not in use and with enough storage to hold both alcohol and glassware. We don’t drink a lot, but we do enjoy an occasional beverage and can appreciate a good glass of whiskey (* Shout out to our favorite, Woodinville Whiskey! *). Since we’re on the topic, here is a peek at the bar![/vc_column_text][vc_media_grid element_width=”6″ grid_id=”vc_gid:1509225872162-955a0c56-f7f1-8″ include=”2690,2691″][vc_column_text]Over the past month, I’ve decided it’s time I finally learn how to make something besides an Old Fashioned. Last night I tried a “New York Sour” and I liked it enough to want to pass it along to you. It combines two of my favorite things: Bourbon and Red Wine. The wine softens the “sour” taste of a traditional sour.[/vc_column_text][vc_media_grid element_width=”6″ grid_id=”vc_gid:1509225872164-86fb4b8c-6701-6″ include=”2687″][vc_column_text]
New York Sour
2-ounces rye or bourbon
1-ounce lemon juice
1-ounce simple syrup
1/4-ounce red wine (I used Syrah, but others say to use something fruity such as Shiraz or Malbec)
Add whiskey, lemon juice, and simple syrup to a cocktail shaker. Add ice and shake until chilled.
Strain over ice into a rocks glass. Gently drizzle red wine over the back of a spoon to create a float atop the cocktail.