Jim Meehan’s Toronto Sour
From Imbibe Magazine·View original →
coupe
Ingredients
- 2 ozrye whiskey
- ¾ oz. fresh lemon juice
- ¼ oz. maple syrup
- ½ oz. dry red wine (Prairie School uses Malbec)
Preparation
- 1.
Shake the whiskey, lemon juice and maple syrup in a shaker tin with ice. Strain into a chilled coupe. Float the Malbec on top of the drink.