What is it with New York drinks and dry red wine? This cocktail reminds me of the New York Sour without the blended whiskey. This, then, is a low ABV cocktail that makes a red wine more palatable for summer drinking. I can't figure out why the gold rum is called for in such a small quantity. I can see using fresh-pressed cane juice rums instead for their distinctive sugar flavor that would add richness to a dry red wine. The one I picked is the Breaux Vinyard cabernet franc.
- 4 oz. dry red wine (cabernet franc used)
- 2 oz. lemon juice
- 1/4 tsp. gold rum (Cruzan 151-proof used)
- 1 tbsp. lemon juice
Combine all ingredients in a mixing glass (or in a chilled highball glass for simplicity's sake). Stir well (and strain into the highball glass if you opted for the mixing glass.)
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