Let’s give a traditional New York Sour cocktail a wintry, Western Slope twist. With a base of cozy bourbon, this full-bodied cocktail is balanced with zesty citrus, robust red wine and a simple syrup that’s brimming with warming tones of baking spice.

This cocktail is basically a whiskey sour that’s topped with a red-wine float. I upgraded the simple syrup with a seasonal flavor profile and kept the ingredients as local to the Western Slope as possible. Peach Street Distillers’ Colorado Straight Bourbon was a natural fit. Its notes of caramel, vanilla and subtle spices matched perfectly with the spiced simple syrup. For the wine, I opted for a dry red wine that’s rich on the palate, like the 2021 Syrah from Stone Cottage Cellars.

The best part about this drink recipe? It’s a great party-opener that lets you open a bottle of wine, use a little of it in this cocktail and then pour a few glasses for your guests.

**WESTERN SLOPE SOUR**

YIELD: ONE COCKTAIL

2 ounces bourbon whiskey
¾ ounce freshly squeezed lemon juice
¾ ounce spiced simple syrup (recipe below)
½ ounce dry red wine

1. In a mixing tin, combine the bourbon, lemon juice and spiced simple syrup.

2. Add ice, and shake well.

3. Strain into a cocktail glass over a large cube of ice.

4. Slowly pour the red wine over a spoon so that the cocktail remains layered.

SPICED SIMPLE SYRUP

Combine one cup water with one cup sugar in a small saucepan. Add a cinnamon stick, a couple of whole cloves, a few allspice berries and a star anise. Over low heat, bring the mixture to a simmer, stirring occasionally. Remove from heat after simmering five minutes, let completely cool and strain the solids. Store in the refrigerator for up to two weeks, and use it in seasonal cocktails for an extra addition of spice.

Originally published in the Winter 2022 -23 issue of Spoke+Blossom.

Winter Recipe: Western Slope Sour

SPICED SIMPLE SYRUP