DOMENICA COOKS

ITALIAN SOUR

We took the New York Sour and made it Italian, which is to say better, in our opinion. The original cocktail, made with bourbon, lemon juice, simple syrup, and red wine, was said to be created by a Chicago bartender in the late 1800s, but became known as the New York Sour when its popularity took root in the Big Apple. The most eye-catching feature of the drink is the red wine “float” which contributes an appealing complexity and a pretty, two-toned appearance. We swapped out the bourbon for semi-sweet vermouth Bianco and chose Nero d’Avola, a robust Sicilian red for the wine topper to make this a distinctly Italian drink.

Makes 1 cocktail

INGREDIENTS Ice 1 small lemon, to yield 1 strip peel plus 1 ounce (30 ml) freshly squeezed juice 2 ounces (60 ml) vermouth Bianco, such as Poli Gran Bassano, Contratto, or Martini & Rossi; or a comparable French vermouth blanc (see NOTES) 1/2 ounce (15 ml) simple syrup (see NOTES) 1 ounce (30 ml) Nero d’Avola or another robust red wine

INSTRUCTIONS 1. Partially fill a shaker or pitcher with ice cubes (about 1/3 full). Partially fill a highball glass with ice and drop in the lemon peel.

2. Pour the vermouth into the shaker, followed by the lemon juice and simple syrup. Stir vigorously for 15 seconds. Strain into the highball glass.

2. Using the back of your stirring spoon, slowly pour the wine into the glass; it will float on top. Enjoy immediately.

NOTES Vermouth Bianco or Vermouth Blanc is a slightly sweetened version of dry vermouth. If you can’t find Bianco, you can substitute vermouth that is labeled “dry” and use 1 ounce (30 ml) of simple syrup in the cocktail. Best to avoid vermouth labeled “extra dry” for this drink.

To make simple syrup, combine 1/4 cup (50 g) sugar and 1/4 cup (60 ml) water in a small saucepan. Heat on low, stirring to dissolve the sugar. Pour into a glass or small jar and let cool completely before using. Store leftovers in the refrigerator.