The New York Sour is a cocktail similar to the whiskey sour, but it adds a float of dry red wine to the drink. The New York Sour is one of those cocktails that is relatively simple to execute, yet looks impressive and tastes complex. The Whiskey Sour comes from the mid-19th century and is believed to have first appeared in print in the 1862 edition of the famed "Jerry Thomas Bartenders Guide."
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar. The cocktail, which is a close cousin to the Old Fashioned, has been kicking around in one form or another since as early as 1838 and was trademarked in 1900 by Sazerac Co.
The Trinidad Sour is a cocktail made with Angostura bitters, orgeat syrup(a sweet nut-based syrup), lemon juice, and rye whiskey. The orgeat, lemon juice helps balance the herbal intensity of the bitters, making the Trinidad Sour a delight. The cocktail recipe was invented by Las Vegas bartender Giuseppe Gonzalez.
The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud's bitters. The cocktail is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. The recipe was first stirred to life during the 1930s by Walter Bergeron, a bartender at New Orleans Carousel Bar.