Thanksgiving is about the main meal, but it’s also about all the hours of work leading up to it. At my house, the first cocktail is mixed long before the turkey emerges from the oven. Around noon, I’ll set out a cheese plate to hold everyone over until dinner. This cocktail, with a slice of funky cheese, is one of my favorite pairings of the holiday season.
— Bartender Julie Reiner of Clover Club, Flatiron Lounge, Pegu Club, Leyenda

New York Sour

Recipe courtesy of Julie Reiner from her book with Kaitlyn Goalen "The Craft Cocktail Party, Delicious Drinks for Every Occasion."


  • 2 oz Old Overholt Rye Whiskey
  • 3/4 oz lemon juice
  • 1/4 oz orange juice
  • 3/4 oz simple syrup
  • 1/2 oz medium-bodied red wine


  • Shake the rye, lemon juice, orange juice, and simple syrup with ice until chilled.
  • Strain into a coupe and top with the wine.

Pro Tip

  • The red wine should be added delicately to ensure that it floats above the whiskey sour underneath.
  • The tannins in the wine dry out the cocktail with each sip, making for a beautifully layered drink.
  • Measure the wine in your jigger and slowly pour it onto the back of a bar spoon positioned over the surface of the drink to apply it to the top of the cocktail.

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