The New York Sour
The New York Sour we believe was born in Chicago but then taken over by New Yorkers and given it’s new name.
There was an old saying saying not to mix the ‘Grape and the Grain’ in order to reduce the likelihood of a hangover. This recipe flies in the face of that adage but tastes wonderful.
New York Sour Cocktail
The traditional Whisky Sour is made with whisky, lemon juice, sugar and egg white. Some bars miss out the egg white but it’s certainly more tart without it.
The New York Sour is basically the same recipe but floats dry Red Wine on the top.
You can show off your bartender skills with this by performing what’s called a “dry shake”, which is to shake all the ingredients (minus the red wine) without ice first and then add ice for the final shake. This method of shaking gives more froth to the egg white.
Ingredients
50ml Whisky
25ml lemon juice
10ml of simple sugar syrup
2 dashes Angostura bitters
Fresh egg white
25ml Dry Red Wine
Ice
Lemon zest
Method
Shake all of the ingredients (except for the red wine and lemon zest) vigorously without ice for about twenty to thirty seconds. Add ice and shake again.
Strain into an ice-filled glass.
Float the red wine using a bartenders spoon (or a teaspoon) over the top.
Squeeze the lemon zest over the glass to release the oils and then discard (you could even rub the zest around the rim of the glass).
Garnish with fresh lemon slice or some rosemary and serve.
A few well placed drops of bitters in the froth is optional but looks wonderful.
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