I was first introduced to a New York Sour at my favorite restaurant here in Portland, Maine. Flood’s is a quaint new spot right across the street from the famous Tandem Bakery, a coffee shop that has a line far out the door during the summer tourist season. The bakery was made famous by Bon Appetit’s City of the Year feature and has been attracting more and more foodie-tourists each season.
If our little city in the Northeast is on your must-visit list, I highly recommend you make a reservation at Flood’s during your visit (you know, the one across the street from the famous bakery). It has a beautiful custom crafted bar with vintage touches throughout the restaurant. The menu is highly curated and feels like the Chef picked it especially for each guest that visits. The burger has quickly become the burger in Portland, and is my dinner of choice each time I visit the restaurant.
My routine is this: walk through the door, check to see if my cozy corner spot is available, sit and immediately order the New York Sour, look at the menu for specials, and enjoy the night with friends or my husband with the comforting hum of a happy restaurant.
Okay, okay so back to the drink. What makes the New York Sour so special, you ask? Well, this take on a Whiskey Sour has all of the elements that I just love in a cocktail. It’s a Bourbon sour, simply made, with a red wine floater on top.
This drink screams Father’s Day cocktail to me because I envision myself shaking these up for my dad and my husband as a way to celebrate their special day. I love that these drinks seem uber-masculine, but really just make bourbon extremely drinkable.
Everyone loves them, and it gives you a chance to practice those cocktail skills. It’s easy to prepare with simple ingredients like lemon, bourbon, and simple syrup but feels just special enough. Go ahead shake it up, snuggle in, and cheers!
There’s nothing really to note on this one other than, make your own simple syrup (trust me, it’s so easy!) and always use fresh lemon juice straight from the citrus itself. It’s truly the only way. Oh and, any red wine that you have on hand will certainly do.