Brooklyn, New York is now home to Cherry Point, a crafty New American eatery from chef Julian Calcott that, beyond house-made charcuterie, serves grilled oysters and duck confit. Responsible for drinks is Garret Smith, who offers up a mix of vintage plus bespoke libations all dedicated to small producers. Below, Smith's take on a New York sour, a classic cocktail that came to Manhattan by way of Chicago. Explains Smith, "Back in those olden times, bartenders would splash red wine over a whiskey sour to mask the flavor of the crude whiskey that was their only available option. Instead of having to reach for bootleg hooch, we're fortunate to use The Famous Grouse Smoky Black—a smoked blended Scotch ideal for cocktailing—to impart a rich, smoky flavor to the classic. A splash of quality red from a freshly opened bottle completes the picture." Protip: Enjoy the cocktail while you finish cooking dinner, and then finish the wine with your meal.
Cherry Point Sour
2 ounces Scotch, such as Famous Grouse Smoky Black
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
3/4 ounce medium- to full-bodied red wine, such as a Dolcetto or Barbera
brandied cherry, for garnish
lemon wheel, for garnish
Combine the scotch, lemon juice, and simple syrup in a cocktail shaker with ice and shake. Strain into a double old fashioned glass with ice. Pour wine atop drink. Garnish with a brandied cherry speared through a lemon wheel.