New York Sour

Serve in an

Garnish:

Lemon zest twist

How to make:

SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. DRIZZLE red wine around the surface of the drink.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) – Eggs
• Claret wine (Bordeaux red) – Sulphur Dioxide/Sulphites

AKA:

Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern

Review:

A classic bourbon-based Whiskey Sour made more interesting – both visually and in flavour by the addition of a float of red wine.

Egg white is not classically used in a New York Sour but some prefer this drink with the mouthfeel and change of appearance egg white imparts.

British bartenders may prefer the following formula based on UK measures:
50 ml Bourbon whiskey
25 ml Lemon juice
12.5 ml Sugar syrup (2:1)
1 dash Angostura bitters
12.5 ml Egg white (optional)
12.5 ml Claret red wine

Variant:

Brunswick (a rye whiskey sour with a red wine float but with no egg white)
Continental Sour (a whiskey sour with a port wine float)
Greenwich Sour (a rye whiskey sour with egg white and a red wine float)
New York Stone Sour (a New York Sour with apricot liqueur and orange juice)
New Yorker (a New York Sour served straight-up with orange juice)

History:

Thought to have been first made in the 1880s by a bartender in Chicago, this drink was originally named the Continental Sour and then Southern Whiskey Sour, also masquerading as a Brunswick Sour and Claret Snap before becoming best known as the New York Sour, probably after a bartender in Manhattan started serving the drink and made it popular. It first appears in print under the New York Sour name in print in the 1934 Mr. Boston Bartender's Guide.
History of Sours family of cocktails and more recipies

Nutrition:

One serving of New York Sour contains 224 calories.

Alcohol content:

• 1.4 standard drinks
• 14.1% alc./vol. (28.2° proof)
• 19.1 grams of pure alcohol