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Jim Meehan’s Toronto Sour

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.

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