For the current standard of sour at New York City’s Ward III, Kenneth McCoy finds the soft caramel notes of Heaven Hill bourbon can take a little extra sour, so he tarts it up a bit from his standard equal-parts citrus-sweet with a little extra lemon juice and a red wine float as in a New York Sour.
This recipe originally appeared as part of “6 Things You Should Know About the Whiskey Sour.”
Add all ingredients except the wine into a shaker with ice and shake.
Double-strain into a chilled rocks glass over fresh ice.
Gently drizzle the wine over the top.
Garnish with a skewered maraschino cherry and orange wheel.