We had such a terrific time visiting Pittsburgh this past weekend. Gorgeous fall leaves were out in full force, both the hockey and football games we saw were down-to-the-wire wins, and we got to catch up with so many friends and family members. It was wonderful.
One of the many highlights of the trip was seeing Ina Garten with my mom and sister and getting to hear her share details of the fascinating culinary adventure she’s living.
She’s just as gracious and elegant in person as she seems on television. In fact, we saw her on the street a short while before the show was scheduled to begin, and she didn’t even miss a beat, kindly greeting all the fans who were so surprised and happy to run into her.
The evening we saw her was cold and rainy, and my sister fixed this cocktail for me when we got back to her house after the show. Just when you think a whiskey sour can’t get any better, someone thinks to pour some red wine on top. Not only was it a visually stunning cocktail, it was absolutely delicious and the perfect nightcap for a dreary autumn night. Thanks for the hospitality, Betsy!
- 3 ½ ounces (7 T.) rye whiskey
- 1 ½ ounces (3 T.) freshly squeezed lemon juice
- 1 ounce (2 T.) rich simple syrup (see note)
- 1 ½ ounces (3 T.) Zinfandel
- Place 3 ice cubes (each) into 2 rocks glasses. Set aside.
- Fill half a large cocktail shaker with ice. Pour in the whiskey, lemon juice, and simple syrup. Shake vigorously for 15-20 seconds. Pour into prepared rocks glasses.
- Hold a spoon upside down over one of the glasses. Gently pour ¾ ounce of the red wine onto the back of the spoon so that the wine floats on top of the drink. Repeat with second glass and remaining wine.
- Note: To make the rich simple syrup, combine 1 cup sugar and ½ cup water in a small saucepan. Bring the mixture to a simmer over medium heat and let cook for 2-3 minutes until the sugar is totally dissolved. Remove from heat, cool, and chill until ready to use.
Barely adapted from Molly and Brandon on FOOD52.