New York Sour

A timeless cocktail with a distinctive twist, the New York Sour is a must-try. This cocktail, which dates back to the 1880s, is made with whisky and a dash of red wine on top. The blend of flavours results in an impressively rich and delightful flavour. With a long and illustrious history, the New York Sour has maintained its popularity throughout time. Understandably, the drink is frequently linked to New York City. It's the ideal complement to the city that never sleeps because to its stylish appearance and strong flavours. You will taste the dryness of the whisky in the New York Sour on your first sip. The tartness of the lemon juice and the sweetness of the simple syrup counterbalance this. You will detect the red wine's fruity undertones as you sip more. The New York Sour is a guaranteed hit whether you're having a dinner party at home or spending the evening out on the town.

The Origin of New York Sour

If you're a connoisseur of mixed drinks, you may have encountered the age-old classic known as the New York Sour. This cocktail's history begins in the 1880s, and before adopting its current name, it went through many name changes.

According to the renowned bartender Jerry Thomas’s book, “The Bartender’s Guide,” the Whiskey Sour cocktail was first introduced in the mid-19th century. The recipe for the New York Sour cocktail, which is a variation of the Whiskey Sour, first appeared in print in H. O. Byron’s 1884 book “The Modern Bartenders’ Guide.” However, in the book, it was referred to as the “Continental Sour.

Interestingly, despite its name, the New York Sour cocktail was first made in Chicago, not New York. It was initially called the “Claret Snap” or the “Brunswick Sour” before being named the New York Sour. The cocktail’s popularity spread across the United States, and it became a staple in bars and restaurants across the country.

The New York Sour cocktail is a delicious blend of whiskey, lemon juice, and simple syrup, topped with a layer of red wine. The egg white is also added to the mix to give it a frothy texture. The drink is garnished with a lemon wheel and a cherry.

How to Make

When it comes to making a New York Sour, the ingredients are crucial. This classic cocktail consists of two main components: alcoholic and non-alcoholic.

In this section, we will explore the ingredients of a New York Sour in detail.

Ingredients

2 oz (60ml) Rye whiskey or bourbon
3/4 oz (22ml) Fresh lemon juice
1/2 oz (15ml) Simple syrup (adjust to taste)
1/2 oz (15ml) Red wine (a dry, robust wine like Malbec or Shiraz works well)
1 egg white
Ice cubes
Lemon wheel or cherry, for garnish (optional)

Instructions

Dry Shake: In a shaker, combine the whiskey, fresh lemon juice, simple syrup, and egg white. Shake the mixture without ice for about 10-15 seconds. This is known as a "dry shake" and it helps to emulsify the egg white, creating that desired frothiness.
Shake with Ice: Add ice to the shaker and continue to shake the mixture until well chilled, about another 15 seconds.
Strain: Strain the cocktail into a rocks glass filled with ice.
Add the Wine: Using the back of a spoon, gently pour the red wine over the concoction. As with the classic version, aim to have the wine float on top of the drink for a layered effect. To achieve this, place the spoon upside down, close to the drink's surface, and slowly pour the wine over it.
Garnish: Garnish with a lemon wheel or cherry if desired.
Enjoy: Relish in the smooth and frothy texture of your New York Sour, complemented by the rich depth of the red wine.