New York Sour

The perfect balance of fruity red wine and smoky-sweet bourbon, the New York Sour cocktail is a classic for a reason. Shaking the cocktail with large ice cubes will chill the cocktail without diluting it — and those large cubes look great in a rocks glass, too. Be sure to pour the wine slowly over the back of the spoon to create the perfect float. If you're feeling adventurous, add an egg white to the shaker for a thicker viscosity.

The New York Sour is recognized by the International Bartenders Association as an official cocktail in the category of New Era Drinks; it originated in the late 1800s and has also been called the Continental Sour and the Southern Whiskey Sour. While the ingredient list is fairly standard, there is a bit of room for variation. This recipe specifies bourbon, but some versions of the cocktail use rye whiskey instead — experiment with both and decide which you prefer. You'll get more spice notes with rye, and a sweeter, more mellow vanilla profile with bourbon.

When it comes to the wine, you'll want to choose one that's fruity and dry. Gamay or a drier Zinfandel are great options, as is Syrah or Malbec. If you're trying to avoid refined sugar, maple syrup is a fine substitution for simple syrup — don't worry, the amount used is not enough to make the drink taste like maple. And if you do want to go for that thicker viscosity, the egg white will froth things up nicely; for a vegan drink, use a couple tablespoons of aquafaba instead.