Robert Krueger, our bar manager, discovered the New Yorker in a vintage copy of Booth’s cocktail book from the late 1930s. It is an offshoot of the New York Sour, with the addition of club soda. Think of it as a rye Collins with a float of red wine. The New Yorker is tall and fizzy, great for a hot day, and certainly stunning to look at. This cocktail is also a great culinary example of how substituting or adding one ingredient can drastically change the style and feel of a cocktail. The club soda changes the character from a simple sour into a long drink, which changes the perception of consumption by reducing the acidity and intensity in each sip. Whereas a Whiskey Sour is more a late-evening and cold-weather drink, the New Yorker tends to be more of a lazy-afternoon and summertime treat.

　　

Ingredients

makes 1 drink

　　1 3/4 ounces Wild Turkey 101-proof rye whiskey

　　1 ounce freshly squeezed lemon juice

　　3/4 ounce simple syrup (page 154)

　　3 ounces club soda

　　1 lemon wheel, for garnish

　　3/4 ounce dry red wine (Malbec or Syrah)

　　

Step 1

Pour the whiskey, juice, and syrup into a Collins glass. Add large cold ice cubes and shake briefly. Top off with the club soda, leaving room at the top. Garnish with the lemon wheel and gently float the red wine on top (see page 23).

　　

tasting notes

Step 2

Dominant Flavors: citrus

　　

Step 3

Body: light with a slight sparkle

　　

Step 4

Dryness: medium

　　

Step 5

Complexity: low

　　

Step 6

Accentuating or Contrasting Flavors: fruit accents from the wine

　　

Step 7

Finish: short, airy, oaky tannins and slightly acidic

　　

Step 8

Glass: Collins

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.