Sometimes a cocktail stands out from the crowd like a lady in a red dress. She’s confident, well bred, and knows just how to command a room.

Enter the New York Sour, a cocktail that’s been around since at least the 1880s, but it’s gone by other names, including the “Continental Sour” or a “Southern Whiskey Sour.” This week’s variation is courtesy of Luke at Eli Mason Syrups, and it is truly a thing of beauty.

2 oz. WhistlePig Rye Whiskey
1 oz. Eli Mason Gomme Syrup
1 oz. Fresh Lemon Juice
0.5 oz. Fruity Red Wine

Shake the first three ingredients over ice and strain into a chilled Rocks glass with ice.

To float the Wine, gently touch the tip of a spoon to a piece of ice that sits above the surface and slowly pour the wine over the back of the spoon. Do not stir after the float.