New York Sour
History:
New York Sour cocktail was first made by an uknown bartender in Chicago in the 1880s. The distinguishing feature of the New York Sour is the addition of a red wine float, which gives it a visually striking two-layered appearance. The name is attributed to the city where it gained prominence, and it has endured as a classic cocktail with a unique twist on the traditional sour.
Flavor:
New York Sour offers a harmonious blend of the bold, rich notes of bourbon or rye whiskey in the base, complemented by the tartness of citrus from the sour mix, and finished with the subtle fruity undertones of the red wine float, creating a complex and balanced flavor profile.
IBA Category:
New Era Drinks
Ingredients:
- 60 ml rye whiskey or bourbon
- 22.5 ml simple syrup
- 30 ml fresh lemon juice
- few drops of egg white
- 15 ml red wine (Shiraz or Malbech)
Recipe:
To make a New York Sour, combine bourbon or rye whiskey, simple syrup, egg white, and fresh lemon juice in a shaker with ice. Shake well and strain the mixture into a rocks glass filled with ice. Carefully pour red wine over the back of a spoon or by drizzling it down the side of the glass to create a float on top. Garnish with a lemon twist, and enjoy this visually stunning and flavorful cocktail.
