Toronto Sour from Prairie School

prairie school-toronto sour-horizontal-crdt-emma janzenAt Jim Meehan’s new Chicago bar Prairie School (one of this year’s Imbibe 75 Places to Watch), 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 

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