Jim Meehan’s Toronto Sour
Recipe: Jim Meehan for Prairie School, Chicago
Photo: Emma Janzen
At 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.
Ingredients
- 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
Preparation
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.