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The FLX Sour

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A local twist on an old classic

Created back in the 1870s by a bartender in Chicago, the New York Sour is a pre-Prohibition take on a traditional whiskey sour. Given that we could create our own version using 100% local ingredients, we renamedit the FLX Sour. Here’s hoping it pleases. See fingerlakes.maryogle.com for a list of locations where you can get Verjooz.

Ingredients

 

2 ounces rye whiskey (choose from Finger Lakes Distilling, Myer Farm Distillers or Black Button Distilling)

1 ounce Verjooz (the lemony-like juice made from unripe wine grapes)

1 ounce local honey mixed with a splash of water

1 egg white

1 ounce dry red wine (we liked a Cabernet Franc from Barry Family Cellars that was dry but fruit forward)

Directions

Vigorously shake the whiskey, Verjooz, honey water and egg white in a shaker with ice. Strain over ice cubes in a cocktail glass. Slowly drizzle in the red wine in over the back of a spoon so that it floats on top. Serve immediately.

 

This recipe appeared in our 2018 Wine Edition. 

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