“It’s great when we have opportunities to create crossover opportunities and use our wines as a key component in our cocktails,” says Michael Biddick, the owner of Blend 111, a wine bar outside Washington, D.C.
His New York Sour-esque cocktail begins with a red wine from Bordeaux’s Cadillac subregion, which enhances the toasted oak, caramel and vanilla notes in the bourbon. This variation also eschews the frothy texture brought by the usual addition of egg white. “The fresh-squeezed lemon juice adds brightness, and the touch of maple syrup takes all of the rough edges off the drink,” says Biddick.
- 1 maraschino cherry (such as Luxardo)
- 1 tablespoon maple syrup
- 2 ounces Maker’s Mark 46 bourbon
- 1 ounce red wine from Bordeaux (such as Chateau Brethous)
- 1 ounce lemon juice, freshly squeezed
- 5 dashes orange bitters
- Garnish: maraschino cherry
In a shaker, muddle the cherry and maple syrup.
Add all other ingredients and ice and shake until well-chilled.
Double-strain into a rocks glass over fresh ice.
Garnish with a cherry.