This Rum Riff On A New York Sour Is As Beautiful As It Is Strong

This cocktail was created by Natalie Migliarini, owner of Beautiful Booze. Follow her on Instagram or order her book on Amazon.

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
Serves 1

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