This cocktail recipe is in honor of the three main guys in my life. Eric, Andrew, & Gilbert are all bourbon drinkers. Bourbon is the basis of this drink. Gilbert gets an extra shout-out for the libation as the cocktail bears the name of Gilbert’s home state of New York.

While I typically consider bourbon a cooler weather spirit, here it is combined with a fruity red wine, giving the concoction more of a light and summery taste. And it pairs well with the rib eye recipe from a few days ago. They are a great combo for Father’s Day celebrations this weekend!

New York Sour Cocktail

New York Sour Cocktail

(adapted from foodandwine.com)

Total Time Required: 5 minutes, Makes: 1 serving

Ingredients:

• 2 ounces bourbon
• 2 tablespoons (1 ounce) fresh lemon juice
• 1 tablespoon (1/2 ounce) simple syrup
• 2 ounces fruity red wine, such as Zinfandel or Gamay
• 1 strip lemon zest

Directions:

Fill a cocktail shaker with ice. Add the bourbon, lemon juice, and simple syrup to the shaker.  Shake until well chilled and condensation forms on the outside of the shaker, about 30 seconds. Strain into a rocks glass filled with large ice cubes.

Combine the bourbon, lemon juice, and simple syrup in a cocktail shaker.

Slowly pour the wine over the back of a spoon held just above the cocktail’s surface, letting the wine float at the top of the glass.

Gently pour the wine over into the glass.

Pinch the lemon peel over the rim of the glass and run it around the edge. Add the peel to the glass as a garnish. Serve immediately.

Run the lemon peel around the rim of the glass and serve.

Happy Father’s Day!  ~Linda

New York Sour Cocktail (adapted from foodandwine.com) Total Time Required: 5 minutes, Makes: 1 serving

Ingredients:

• 2 ounces bourbon
• 2 tablespoons (1 ounce) fresh lemon juice
• 1 tablespoon (1/2 ounce) simple syrup
• 2 ounces fruity red wine, such as Zinfandel or Gamay
• 1 strip lemon zest

Directions:

Fill a cocktail shaker with ice. Add the bourbon, lemon juice, and simple syrup to the shaker.  Shake until well chilled and condensation forms on the outside of the shaker, about 30 seconds. Strain into a rocks glass filled with large ice cubes.

Slowly pour the wine over the back of a spoon held just above the cocktail’s surface, letting the wine float at the top of the glass. Pinch the lemon peel over the rim of the glass and run it around the edge. Add the peel to the glass as a garnish. Serve immediately.