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.
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)
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.