About the Recipe
This one is a New York Sour with a slight Canadian twist. It uses a Rye Whisky and Sortilège for a bit of sweetness and maple flavour. The base cocktail is clarified and then topped with a float of red wine.
Ingredients
3 ½ oz Rye whisky
¾ oz Sortilège
1 oz vanilla & cinnamon simple syrup
1 ¾ Lemon juice
¾ oz milk
½ oz red wine
Preparation
Clarifying the Cocktail
Add Rye whisky, Sortilège, vanilla cinnamon syrup and lemon juice to a mixing container and stir
Slowly pour the alcohol mixture into the milk; this will cause the mixture to curdle.
Stir gently to combine, then let the mixture sit for at least 1 hour.
Strain the mixture through a coffee filter until the liquid changes from cloudy to clear.
Reintroduce the cloudy byproduct back into the filter and allow the entire mixture to strain through again.
Serving the Cocktail
Add 3.5 oz of the clarified cocktail mixture to a mixing glass filled with ice.
Stir until chilled and properly diluted.
Strain into a rocks glass with a large cube of ice
Using the back of a bar spoon, float red wine on the top of the cocktail, and enjoy!
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