The New York Sour is an impressive variation on the classic Whiskey Sour cocktail, made with red wine.
It has a lemony and fresh whiskey sour on the bottom, with a layer of red wine slowly floated on top. This layer creates a very elegant visual contrast and adds a slightly fruity and tannic character to the drink.
The origin of the New York Sour dates back to the mid-19th century. At that time, there was a type of cocktail known as "Continental Sour" in America. These drinks were prepared by adding red wine to classic sour recipes.
Over time, this style became especially popular in bars in New York and the drink became known as the New York Sour. Manhattan bar culture and the cocktail books of the time played an important role in the spread of this cocktail.
“The most beautiful moments of life are not planned, they gain value when they are realized.”
The most interesting feature of New York Sour is that it combines two different characters in the same glass. The bottom has the refreshing acidity of lemon and the strong body of whiskey, while the top layer of red wine gives the drink a fruity aroma and a slightly tannic structure.
This visual layer also makes the presentation of the cocktail iconic. The slow floating of the wine gives the drink a two-color appearance. With the rise of modern cocktail bars, the New York Sour has become popular again and is now a staple on classic cocktail menus.
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Ingredients
Unit System
50 mlBourbon or Rye Whiskey
25 mlFresh Lemon Juice
15-20ml Sugar Syrup (Simple Syrup)
10-15ml of red wine (usually Cabernet or Merlot)
·Ice
(Optional)1 egg white
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Method
1
Add whiskey, lemon juice and sugar syrup into the shaker
2
Optionally add egg whites and make a dry shake without ice first
3
Then add ice and shake vigorously
4
Strain the mixture into a chilled coupe or old fashioned glass
5
Add the red wine by slowly floating it behind the bar spoon
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Bartender Tips
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If you pour the wine fast, it will mix, always add it slowly over the bar spoon.
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Fresh lemon juice determines the balance of the cocktail.
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If you use Rye whiskey, you get a spicier character.
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Using large ice slows down the watering down of the cocktail.
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