This Big Apple is a little sour.
While there may be about one hundred variations of the Whiskey Sour, this one has the biggest personality, which is fitting considering the city it’s named for. The New York Sour is almost as old as the original, but has a saucy little addition.
The original Whiskey Sour was a go-to drink in the 1860s, but bartenders were mixing this drink long before that. With whiskey, lemon juice, and simple syrup it’s about as traditional as a whiskey cocktail can be and oh so refreshing. The tell-tale sign of a Whiskey Sour, though, is a frothy, shaken egg white on top for an added velvety texture. So what else could a cocktail possibly need? Well, how about more alcohol?
In traditional bold, New York City fashion, the New York Sour takes the traditional Whiskey Sour and floats fruit red wine over the top. An unknown bartender around the 1870s decided to try this crazy move and it was just crazy enough to work. The New York Sour was an immensely popular and posh cocktail for decades, even making its way into, “Jerry Thomas Bartenders Guide” before fading into obscurity.
But we think it’s time to bring this baby back – rent a billboard in Times Square, open a show on Broadway, and let NYC know it’s famous Sour is back.
New York Sour
Equipment
- 1 Cocktail Shaker
- 1 Bar Spoon
- 1 Rocks Glass
Ingredients
- 2 ounces Rye Whiskey
- 1 ounce Lemon Juice
- 1 Egg White
- ¾ ounce Simple Syrup
- ½ ounce Red Wine
Instructions
- To a cocktail shaker filled with ice, add 2 ounces of Rye Whiskey, 1 ounce of lemon juice, 1 egg white, and ¾ ounce of simple syrup.
- Shake until very chilled.
- Strain into a rocks glass filled with fresh ice.
- Using the back of a bar spoon, pour ½ ounce of red wine slowly on the top of the drink so the wine floats.
Notes
- Not feeling raw egg whites? If egg whites aren’t your thing, but you’re still dying for that frothy texture, try using aquafaba instead. Aquafaba is the juice from cooked chickpeas or the liquid gold found inside a can of chickpeas. Simply dry shake the aquafaba until it’s whipped up and resembles frothed egg whites.
- For the red wine, you’ll want to choose a fruity red wine like a Pinot Noir.
