Maple-bourbon sour from Cooking Light. I used Jameson's instead of bourbon and a half-packet of sour mix instead of lemon juice, since those are what I had on hand. Still good! Maple syrup adds just the right touch of sweetness.
NEW YORK SOUR 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice, and 1 ounce simple syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce fruity red wine (such as Shiraz or Malbec) over the back of a spoon held just above the drinks surface so wine floats on top.