Courtesy of Nicholas Murray, director of beverage and food, Renaissance Hotels, Toledo, OH
Native to Sicily, the Nero d’Avola grape produces wines with a dark, robust character. It’s the right choice for this variation on the New York Sour. A float of the full-bodied red wine adds acidity and a striking ruby hue.
- 2 ounces Bulleit Rye Whiskey
- ¼ ounce orange liqueur
- 1 ounce simple syrup
- 1 ounce lemon juice
- 1 ounce Nero d’Avola
- Brandied cherry, for garnish
In cocktail shaker filled with ice, combine first four ingredients. Shake well, and strain into rocks glass over fresh ice. Gently pour Nero d’Avola over back side of spoon to float atop drink. Garnish with brandied cherry.