Toronto Sour from Prairie School

prairie school-toronto sour-horizontal-crdt-emma janzenAt Jim Meehan’s Chicago bar Prairie School (now closed), the New York Sour gets some Canadian flavor with the addition of rye whiskey and maple syrup.

2 oz. rye whiskey
¾ oz. fresh lemon juice
¼ oz. maple syrup
½ oz. dry red wine (Prairie School uses Malbec)
Tools: shaker, strainer
Glass: coupe

Shake the whiskey, lemon juice and maple syrup in a shaker tin with ice. Strain into a chilled coupe. Float the Malbec on top of the drink.

Jim Meehan, Prairie School, Chicago 


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.