New York Sour. Just the sound of that makes me happy. So wash ‘em if you got ‘em and away we go. 
It’s a whiskey drink, of course. Rye or bourbon. But if all you got is Irish, fine. And if it’s brandy or Pisco or whatever, go for it.
The other stuff. Some of tonight’s wine in the little bottle and the sad, naked old lemon from the other day. Waste not, want not. I woulda used fresh OJ if I had an orange.
Tools. Whatever you like to shake a drink in.
So cut the lemon and squeeze. You want half an ounce of juice.
Quarter ounce OJ.
Generous barspoon of sugar, and briefly stir it in.
2 ounces whiskey. Bourbon tonight.
Ice.
Now tin on and shake, of course.
Strain.
And the tricky part. Slowly pour about a half an ounce of wine on top, breaking its fall with the spoon.
Spin the glass gently to distribute the wine.
And there stands the glass. Cheers, all. Stay strong.
I should have added that this is technically a New York Stone Sour—the orange juice makes it thus—and that I learned to make it this way from the great @mixtressnyc; in my opinion, it makes the drink.
