Summertime is all about punches, sangrias and fruit-forward cocktails. Two of my favourite summertime sippers is definitely the New York Sour and Sangria. Both reminiscent of each other, I created a combinatory version of the two, providing you with the best of both worlds. I love the multi-layered aesthetic of this cocktail – the green of the sage, yellow of the pineapple juice and red of the wine mimics a stop light. Except don’t stop. Go to town on this drink.
1 oz Rye Whiskey
0.5 oz Triple Sec
2-3 oz Red Wine
2-3 oz Pineapple Juice
4 dashes Grapefruit Bitters
1-2 sprigs of Sage
You will build this cocktail directly in the glass in which it’s served. In a tall glass or Collins glass add sage and lightly muddle then fill with crushed ice add the rye, triple sec, bitters, and pineapple juice. Using the back of a spoon, carefully pour wine overtop of spoon and into glass, allowing for the wine to rest on top of the drink. Garnish with sage or flowers and a straw.
While there’s no straw in this photo, I’d recommend serving this with a straw to allow guests to stir the mixture together before drinking. This will allow for the full infusion of flavours.
What’s your favourite Sangria or Bourbon Sour recipe? Tell me below!