Name: New Yorker
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 15 ml Claret wine; 15 ml Lemon juice; 12.5 ml Sugar syrup 'rich' (2:1); 10 ml Orange juice

Ingredients

2 fl oz

Bourbon whiskey

1/2 fl oz

Claret wine (Bordeaux red)

1/2 fl oz

Lemon juice (freshly squeezed)

5/12 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/3 fl oz

Orange juice (freshly squeezed)

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of New Yorker contains 210 calories

Alcohol content:

1.6 standard drinks
18.92% alc./vol. (37.84° proof)
22.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Claret wine (Bordeaux red) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Chris Dimal 3y

Making drinks with Wild Turkey Rare Breed NCF, I think the problem is the Bourbon. It's great, but in standard quantities, it just overwhelms the drink and makes it dry, perhaps too much for my taste. For something which is, say above 50% ABV (The Rare Breed is a whopping 58.3, if I remember correctly), how do we account for measurements?

Simon Difford Verified User Premium Member 3y

Most 'standard' bourbons are circa 45% alc./vol. and that's what I used when making this cocktail. In contrast, I favour a 50% rye whiskey.

Herbert Brant 3y

This is a well structured cocktail —fruity, good balance between sweet and sour— but for some reason, it seems to me that the bourbon and wine don't play well together. Don't get me wrong, the cocktail is very good, but not a perfect fit for my tastes.

John Hinojos Premium Member 3y

This was unbelievably good. The wine, lemon and orange juice all blend together to provide a wonder mélange of fruit flavours to enhance the bourbon. It's flavour profile remains the same cold and when it has breathed for awhile. Definitely a keeper.

Steve Anderson 6y

Not my favorite. I had to squeeze clementines to make OJ. I didn't feel the wine provided the same balance to the bourbon like bitters do. I'm trying all the NYC borough named cocktails. Great start!

View 4 comments and discussion

New Yorker