The New York sour is a classic cocktail that I love making at home and ordering at the bar.
For the last year or so, I have been experimenting with the recipe and twisting things up. I’ve used cognac in the place of the traditional rye whiskey to make a version of this cocktail, and while that’s delicious, I have another spirit that adds a little something extra to this timeless sipper — rum.
For this recipe, I used rum that has been matured in American whiskey casks and then finished in charred bourbon casks. This version has notes of gingerbread and toffee, which is a great cocktail to take us into Fall.
Black Barrel Sour
2 ounces black barrel rum
1 once lemon juice
1 ounce simple syrup
1 ounce red wine
Add rum, lemon juice and simple syrup top shaker
Shake then strain over ice
Float red wine over the top