The New York Sour is a classic, but this particular recipe comes from Kenaniah Bystrom, the bar manager of Essex. To make what is called "rich" simple syrup, combine 2 parts sugar and 1 part water in a small saucepan. Bring to a simmer, and cook, stirring regularly, until the sugar is fully dissolved, about 3 minutes. Remove from the heat, and chill thoroughly before using. —MollyandBrandon
1 3/4 ounces
rye whiskey, preferably 90 to 100 proof
Combine the rye, lemon, and simple syrup in a cocktail shaker. Fill the shaker with ice, and shake vigorously for 8 to 10 seconds. Strain into a rocks glass filled with ice. Hold a spoon upside down over the glass, just above the surface of the drink, and pour the red wine over the back of the spoon into the glass; this way, the wine will trickle gently into the drink and “float” at the top of the glass, rather than sinking. Garnish with a lemon twist.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.