Scottish Navy Sour at Momofuku Ssam Bar
207 2nd Ave.
New York, NY
A robust twist on the daiquiri (which is also part of the sour cocktail family), this drink features Smith & Cross Jamaican Rum, Laphroaig Scotch, lime juice and clove. The splash of peaty Laphroaig gives the tipple a smoky finish, and the spicy clove adds a sweet note to the navy strength rum. Pull up a seat at the bar and pair your drinks with pork belly buns for the ultimate Momofuku experience.
Duke of Wellington at Clover Club
210 Smith St.
Fruity without being cloyingly sweet, this concoction of gin, pineapple juice, lime juice, kiwi syrup and cane syrup offers an invigorating touch of sour. The fresh juices balance the juniper notes of the gin, while the kiwi and syrups deliver exotic sweetness. Clover Club offers some of NYC’s most sophisticated drinking, and this cocktail, along with the rest of the menu, does not disappoint.
New York Sour at Ward III
111 Reade St.
New York, NY
Wine and whiskey make unexpected bedfellows in this twist on a classic libation. The Ward III version includes Maker’s Mark Bourbon, lemon juice and egg white topped with ruby port. Essentially a whiskey sour with a float of port, the egg white adds a frothy mouthfeel while the port supplies a dry finish. This is an elegant sipper that fits in with the handsome brick and warm wood surroundings.
Selena-Ricks Good writes about drinks and produces events as The Dizzy Fizz.