A riff on a New York Sour, this cocktail is boozy, delicious, and looks like the gorgeous fall leaves in the North Georgia mountains.
It's basically a whiskey sour topped with red wine that we've made our own thanks to our Peach Basil Cocktail Syrup and some North Georgia red wine.
Here's how it's done:
2 oz bourbon
1 oz lemon juice
1/2 oz Peach Basil Cocktail Syrup
Topped with red wine (we used a pinot noir to get a nice fruity flavor)
Add 2oz bourbon, 1oz lemon juice, and 1/2oz Peach Basil Cocktail Syrup to a shaker with ice and give it a good shake. Strain and serve over ice.
To top the cocktail and develop nice layers, use the back of your bar spoon (or any spoon really) and pour some red wine over the spoon -- about 1 oz, but who's counting?!
This cocktail can easily be batched for parties by making the whiskey sour mixture ahead of time and just topping each freshly made cocktail with red wine.
Cheers!