It’s literally a Whiskey Sour recipe with a float of dry red wine. This means drinkers who love the original still get their fix, while those less convinced get a fruity wine hit to make it more accessible. The size of the float makes a big difference. If you like the original Whiskey Sour, keep the float tiny. If you are the opposite, layer that vino on thick.
As with all Sour recipes (the cocktail type, not the flavour profile), adding in egg white before you shake is optional. If you like it with a frothy head, go for, if not just ignore - the red wine will float just as well either way.
Typically, a Sour calls for Rye Whiskey or Bourbon as the base. Rye brings more prominent spice notes than Bourbon, but both are tasty. Meanwhile, make sure you pick a fruity wine like a Shiraz, Merlot or Grenache.
We take our choice of spirit much further and enjoy playing with the full repertoire that New World Whisky has to offer. Try using red wine cask matured Whisky from trailblazing distilleries like Starward or Cotswolds. The type of barrels they use (and their former occupants) not only makes great whisky but allows you to bridge the flavour gap between the float and the underlying drink.