Kick back this summer with this unique twist on a New York whiskey sour, curated by Atlanta bartender Mara Mullen. Mullen taps into Chamblee’s Distillery of Modern Art (DoMA) for their corn whiskey and peach amaro for this Southern take on a classic favorite. “It’s probably one of my favorite liqueurs on my back bar,” says Mullen. “I grew up on a farm in South Georgia, and the peaches are always so juicy that the skins almost come off, and it’s very much what [this] reminds me of.”
recipe 
yields
Makes 1 cocktail
1 ounce DoMA rye
1 ounce DoMA corn whiskey
¼ ounce DoMa peach amaro
¾ ounce simple syrup
1 ounce lemon juice
1 ounce bold red wine (Mullen suggests chianti, Bordeaux, or cabernet sauvignon)
Ingredients
steps
- In a cocktail tin filled with ice, mix all ingredients except red wine and shake until frosty, about 20 seconds.
- Add a large square ice cube to a rocks glass and strain cocktail into glass.
- Hold barspoon over glass with the convex side turned up and slowly pour red wine over back of spoon to float it.
Date Published: 09.03.25
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Recipe by
Mara Mullen of Okay Anny's, Bar Politan and Streaker's Pub in Atlanta, Georgia -
Contributing City
Atlanta
