Fermented juice from dark-skinned grape varieties, used in cocktails such as the New York Sour and Sangria. It contributes tannins, fruit, and depth to mixed drinks.

Quebec's beloved Carnival drink, allegedly descended from voyageur campfire warmers, marries red wine and rye whisky sweetened with maple syrup and served steaming — a bracingly simple cold-weather ritual that tastes exactly like a January night in Quebec City.

Caribou

A smoky twist on the New York Sour where mezcal replaces whiskey, frothed with lemon, syrup, and egg white before a red wine float lays a dark, fruity cap across the top.

Mezcal New York Sour

A centuries-old European winter warmer of red wine gently simmered with cinnamon, cloves, and citrus, served steaming for a cozy, spice-draped hug on a cold night.

Mulled Wine

A whiskey sour crowned with a floated layer of red wine that gives the drink a jammy, tannic top half and a bright, frothy citrus base — visually striking and subtly complex.

New York Sour

The canonical New York Sour built on rye — spicy grain whiskey with lemon and sugar in an egg-white foam, crowned by a red wine float that layers tannin and fruit over the citrusy base in a striking bicolor presentation.

Red Wine