No alcohol
Medium
Boozy
New York Sour
Measurements in:
Serves:
| 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 | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer (optional) |
| 1/2 fl oz | Claret wine (Bordeaux red) (chilled) |
How to make
Glassware
Serve in an Old-fashioned glass
Prepare
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
Method
- SHAKE first 5 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into ice-filled glass.
- DRIZZLE red wine around the surface of the cocktail.
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of New York Sour contains 223 calories
Alcohol content:
- 1.6 standard drinks
- 15.81% alc./vol. (31.61° proof)
- 23 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) — Eggs
- Claret wine (Bordeaux red) — Sulphur Dioxide/Sulphites
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
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
AKA: Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern
Variations/similar cocktails
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)
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
Since I don’t have wine, I just use a rosso vermouth. 😅
45 ml Irish Whiskey
22.5 ml lemon juice
15 ml rich Demerara syrup
15 ml egg white
22.5 ml red wine float
Lemon oil
In fact, when I serve this to guests, I almost treat it as a dessert on its own - might also have something to do with the fact that I like to serve this drink in a red wine balloon glasses that hold a lot more volume than a rocks glass, and using upwards of 1 oz (or more) of red wine - but hey, to each our own. :)
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