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By Sarah Apéro /// The New York Sour was first developed in the 1880s by a Chicago bartender, before being popularized in New York. Essentially, it’s a whisky sour with a cloud of red wine on top. I’ve made a Quebec version, replacing the whisky with Acerum and using a Quebec red wine. Did you know that Acerum, a brandy made from maple syrup that pays tribute to the ancestral traditions of our sugar shacks, is in the process of becoming a Protected Geographical Indication (PGI)? There’s Champagne in France, Port in Portugal, Tequila and Mezcal in Mexico, Scotch in Scotland, Pisco in Peru. And finally, there’s Acerum, the spirit from Quebec.
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Ingredients
- 1 1/2 oz Acerum (St-Laurent Acerum 1 year)
- 1 oz lemon juice
- 1 dash emulsifier
- 1/2 oz rosemary syrup
- 1 oz Quebec red wine
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Preparation
- Except red wine, shake all ingredients with ice cubes.
- Strain the mixture into a glass filled with ice cubes.
- Gently pour the red wine over the top of the cocktail with a bar spoon, then serve.
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