New York SourEdit Post
Contributed by on Oct 26, 2016
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New York Sour Cocktail
The New York Sour cocktail is a stunning drink, and one of our favorite cocktails of all time.
It’s a euphoric combination of the spiciness of whiskey, the sour twist of lemon all crowned with a fruity ruby swirl of red wine.
Created in Chicago in the 1880s this variation of the already well-loved whiskey sour really gained popularity in New York, which seems to have accounted for its name. It’s not surprising that wine eventually found its way into a whiskey sour, as many cocktails during this time period were known to have been prepared with a “claret snap” or a drizzle of any red wine that would float gorgeously on top of a drink giving it a fruity spin and an attractive visual pop.
Your first sip of this cocktail is like a time-machine, instantly waking up your tastebuds and whisking your imagination back to pre-prohibition age tippling. Adding an egg white to the recipe is not required but has generally become popular since it adds a creamy texture as well as additional visual appeal due to the striking layering effect.
The best red wines to use for this drink will be anything fruity, such as a Malbec or Rioja. Sometimes we swap out the lemon juice with lime juice for an extra dimension to the “sour” part of this drink, but that’s a matter of personal preference. See the classic recipe below, and be sure to let us know what wine and whiskey you used in your own New York Sour.
New York Sour Cocktail
New York Sour Cocktail – Bar Spoon
New York Sour
Author: The Framed Table
Recipe type: Cocktail
- ¾ oz Simple Syrup
- 1 oz lemon juice
- 2 oz whiskey
- 1 egg white (optional)
- 1 oz of Malbec wine, or another dry red
- In a cocktail shaker, add simple syrup, lemon juice, whiskey and the egg white. Close the shaker and "dry" shake (without ice) vigorously for about 15 seconds.
- Open the shaker and add about three cube of ice and shake vigorously again for about 20 seconds.
- Pour the contents of the shaker through a strainer into a lowball glass, and allow the foamy head from the eggwhite to form for a few seconds.
- Gently pour the wine into the cocktail glass, over the back of a spoon to prevent splashing and to allow the wine llayer to float under the eggwhite.