Serve in anOld-fashioned glass
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.
|2 fl oz||Bourbon whiskey|
|1 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|1 dash||Angostura Aromatic Bitters|
|1/2 fl oz||Pasteurised egg white (or aquafaba) (optional)|
|1/2 fl oz||Claret red wine|
Read about cocktail measures and measuring.
Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern
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
Brunswick (a rye whiskey sour with a red wine float but with no egg white); Greenwich Sour (a rye whiskey sour with egg white and a red wine float).
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.
History of Sours family of cocktails and more recipies
One serving of New York Sour cocktail contains 223 calories.
- 1.5 standard drinks
- 15.46% alc./vol. (30.92° proof)
- 20.9 grams of pure alcohol
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