Ingredients
2oz Bourbon (Buffalo Trace)
1oz Lemon juice
.75oz Simple syrup
.5oz Red wine (Cab Franc)
Egg white

The New York sour is an old classic that seems to never be the same, as the choice of wine float (to float on top) can completely change the drink. Commonly a dry red wine is used to balance the sweetness of the drink. A good example of a dry red wine is a Cabernet (Franc or Sauvignon). The dryness comes from the lack of sugar in the final product. Wine makers allow the yeast to consume all of the sugar leaving it with its signature dry taste. Our house is currently on a Cab Franc kick, so we will be using that for this recipe.

Recipe
1. Pour bourbon, lemon juice, simple syrup, and egg white into shaker.
2. Dry shake for 10 seconds.
3. Add large ice and shake till cold.
4. Strain over large ice sphere.
5. Slowly pour wine over the back of a spoon to allow the wine to float on top of the drink.

Notes:
I have found that chilled wine does not float as well. Use the wine soon after opening the bottle. In lieu of an egg white, use 3 dashes Fee Brother foam bitters.