Putting a Show-Me State spin on the New York Sour
Author Nick Baines
USUALLY RELEGATED TO THE dusty corner of a bartender’s recipe collection, the New York Sour has experienced a bit of a renaissance since bars started subbing in fresh lemon juice for bottled sour mixes the color of radioactive waste. Another tweak is to replace simple syrup with a flavored liqueur, which head bartender Kyle Mathis of St. Louis’ Taste has done to create his St. Louis Sour. In it, Big O ginger liqueur and a lightly spiced wine from the banks of the Mississippi add a kick that makes the standard anything but.
St. Louis Sour
› 1½ oz. Rittenhouse rye
› ¾ oz. Big O ginger liqueur
› ¼ oz. Cointreau
› ¾ oz. lemon juice
› ½ oz. Chaumette Winery Chambourcin
1. Shake together the first four ingredients and strain over dense ice cubes.
2. Slowly pour the Chambourcin on top to “float” it over the cocktail.