The New York Sour is what happens when a Whiskey Sour sneaks into the wine cellar. It’s essentially a Rye Whiskey Sour topped with a float of red wine; one of those rare feats of mixology magic that actually tastes as good as it looks. Ironically, the New York Sour does not hail from New York, but Chicago. First created in the 1880s by a Chicago bartender looking to add a little “snap” to his sour, it originally went by the name of Southern Whiskey Sour or Continental Sour. The cocktail found fame in New York during Prohibition, however, and the City claimed it as its own. Strong as it is, this darkly fruity drink is great during brunch hours when the midday sun accentuates its beautiful hues.
New York Sour
Based on the boozy shaved ice recipes popularized in the early 1900s by French chef Georges Auguste Escoffier, the Punch Romaine is essentially a rum-spiked granita served over a mound of shaved or crushed ice. It was considered a high-end libation in its day and was even served to first-class passengers during the last dinner aboard the ill-fated...