I recently had the opportunity to try out Blackened American Whiskey - a project by THE MAN, Dave Pickerell (formerly of Maker’s Mark and Whistle Pig Whiskey). Its 56% bourbon and 43% rye and 1% corn, finished in black brandy casks. I figured it would hold up really well in a stiff riff on a spicy NY Sour.
Combine all ingredients except wine in a shaking tin with ice. Shake vigorously for 10 seconds. Pour and strain over rocks glass filled with crushed ice. Slowly pour the barrel aged red over the cocktail. Garnish with dehydrated lemon wheel. Serve and enjoy!
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