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The Spirits of St. Louis

Putting a Show-Me State spin on the New York Sour

Author Nick Baines

Taste’s Kyle Mathis

Taste’s Kyle Mathis

USUALLY RELEGATED TO THE dusty corner of a bartender’s recipe collection, the New York Sour has experienced a bit of a renaissance since bars started subbing in fresh lemon juice for bottled sour mixes the color of radioactive waste. Another tweak is to replace simple syrup with a flavored liqueur, which head bartender Kyle Mathis of St. Louis’ Taste has done to create his St. Louis Sour. In it, Big O ginger liqueur and a lightly spiced wine from the banks of the Mississippi add a kick that makes the standard anything but.

St. Louis Sour
›  1½ oz. Rittenhouse rye
›  ¾ oz. Big O ginger liqueur
›  ¼ oz. Cointreau
›  ¾ oz. lemon juice
›  ½ oz. Chaumette Winery Chambourcin

1. Shake together the first four ingredients and strain over dense ice cubes.
2. Slowly pour the Chambourcin on top to “float” it over the cocktail.

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