Courtesy Fernando Bambaren, bar manager, Virtù Honest Craft, Scottsdale, Arizona
Formerly known as the Continental Sour or the Southern Whiskey Sour, this cocktail dates back to the late 1800s. Though originally thought to be crafted by a bartender in Chicago, the cocktail’s name was changed after its popularity took root in the Big Apple. This traditional sour recipe includes a red wine float, which adds texture, acidity, and an intriguing hue.
- 2 ounces Bourbon
- 1 ounce lemon juice
- ½ ounce simple syrup (1 part sugar, 1 part water)
- 1½ ounces dry red wine
In cocktail shaker filled with ice, add Bourbon, lemon juice and syrup. Shake well, and strain into glass over ice. Pour red wine over back of spoon to float on top of drink.