(Heritage) New York Sour

I'm revisiting the New York Sour now that I have a Sour glass and I understand how this drink is intended to be made. That means no ice cubes, with a layer of dry red wine on top. Ice cubes can screw up you wine float, as can a straw with which it is tempting to stir the drink. Using the Sour glass almost guarantees the drinking experience will be consistent with each cocktail: you have to drink through the dry wine to get to the sweetened and sour whiskey.

A typical Whiskey Sour is made with blended whiskey. You won't find peated or rich ryes in the early examples of Sours. So Irish comes to mind, and and Irish-American whiskey like MurLarkey's Heritage is perfect for this occasion.

A note about the float. It is difficult to get a wine to float on a dry cocktail. More sugar might necessary to give the Whiskey Sour beneath enough density to support the wine. I recommend a half ounce of simple syrup--which is fully dissolved--to make sure that you don't get a red Sour.

• 2 oz. blended whiskey (MurLarkey Heritage used)
• 1 1/2 oz. lemon juice
• 1 tsp. sugar (1/2 oz. simple syrup recommended) 
• 1 tbsp. dry red wine

Combine sugar, whiskey and lemon juice in a shaker with ice. Shake and strain into a chilled Sour glass. Use the back of a teaspoon to float red wine on top.