New Amsterdam Sour

New Amsterdam Sour

Last night Metrovino hosted the afterparty for Taste Washington, an event featuring wines from our neighbor to the north. After a full day of wine tasting most people were ready for cocktails and beer, so I wanted to come up with something appropriate for the occasion. A drink from the late 1800s called a New York Sour — a rye whiskey sour topped with a float of red wine — would have been a natural fit. It’s a tasty cocktail that’s becoming popular once again, likely thanks to David Wondrich’s mention of it in his book Imbibe!.

However I didn’t have any rye for the party. I did have genever and that turned out to make an excellent substitute. Naming it was easy too, New Amsterdam Sour alluding to both the earlier name for New York and the Dutch origin of the spirit.

1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup
red wine

Shake the genever, lemon juice, and simple syrup with ice and strain into an ice-filled rocks glass. Insert straw and float approximately half an ounce of red wine on top. Using crushed ice to fill the glass is a nice touch but not strictly necessary. We used a Washington cabernet for the event but any good red would do.

I’m obviously biased but I really like this version of the drink, genever offering some nice botanicals and a more striking visual contrast than rye does. Unfortunately pounding on a Lewis bag to crush ice doesn’t fit the ambiance at Metrovino so I won’t be adding it to the menu, but I urge readers to give it a try.


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