The New York Sour is a wonderful American cocktail and probably the most popular variation of the famous Whiskey Sour from the mid-19th century. The ingredients remain the same (rye or bourbon, fresh lemon juice, sugar syrup and the optional egg white) but what makes the New York sour unique is the additional half ounce of red wine floating on the top. You get a well-balanced cocktail, with a complex flavor, lovely color and that smooth silky texture you can only get from egg white. It’s easy to execute, and it always looks impressive.
The cocktail goes back to the late 1800s, altho it wasn’t always called a New York Sour, and the one responsible for this recipe is the co-founder of New York Distilling Company – Allen Katz.
It’s truly an amazing drink and worth trying if you haven’t yet. Now don’t just stand there. Put down your phone and make yourself a cocktail. Let us know how it went. 😉
On the list of IBA Official Cocktails.
Warning: Consuming raw eggs possesses a minor risk of food poisoning.
- 2 Ounces (60 ml) of rye or bourbon.
- ½ Ounce (15 ml) of freshly squeezed lemon juice.
- ½ Ounce (15 ml) of sugar syrup.
- 1 egg white – optional.
- ½ Ounce (15 ml) of red wine.
- Get a shaker, and put all ingredients inside.
- If using egg white, you need to perform a dry shake. (Dry shake is when you vigorously shake all ingredients for about 15 seconds without ice, after which you add the ice and shake again).
- Strain into a rocks glass over ice and slowly pour red wine. Remember – you want the wine to float on top, so maybe use the back of a spoon to make it easier.
- Enjoy the New York Sour. 😉