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.
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
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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