Name: Brunswick
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Rye whiskey 50% abv; 22.5 ml Lemon juice; 15 ml Sugar syrup 'rich' (2:1); 22.5 ml Claret wine

Ingredients

2 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

3/4 fl oz

Lemon juice (freshly squeezed)

1/2 fl oz

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

3/4 fl oz

Claret wine (Bordeaux red)

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange slice & Luxardo Maraschino Cherry on stick (sail).

Method

SHAKE first 3 ingredients with ice.

FINE STRAIN into ice-filled glass.

FLOAT wine on cocktail.

Garnish

Garnish with skewered orange wheel and maraschino cherry sail.

Garnish with orange slice and maraschino cherry sail.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Brunswick contains 204 calories

Alcohol content:

1.9 standard drinks
20.21% alc./vol. (40.42° proof)
26 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Claret wine (Bordeaux red) — Sulphur Dioxide/Sulphites

History

The Brunswick Sour is simply a Whiskey Sour with a float of red wine, an embellishment that is thought to have first been added to a Whisky Sour by a bartender in Chicago in the late 1800s and is now better known as a New York Sour.

The Brunswick Sour appears in the 1935 Old Waldorf-Astoria Bar Book, in which A. S. Crockett notes under the recipe, "Invented at the Old Hotel Brunswick, once a resort for Fashion, and situated on the north side of Madison Square." The hotel is said to have been "particularly popular with visitors from England as well as wealthy young men about town" closed in 1896.

A detailed history of the Sours family of cocktails is available on our Sours cocktails page.

Comments & Discussion

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G. M. Genovese Premium Member 1w

Darn tasty with Willett 4-yr. Maybe a touch too sweet on the back end, which egg foam would help soothe. Maybe some orange bitters are in order?

Caspian Berggren Premium Member 42w

I didn't have high hopes for this one since I'm not a fan of the New York Sour but I got to admit, this one is pretty darn tasty. The blackberry notes from the wine plays really well with the herbal spice from the rye. It's not a super complex cocktail but it's definitely my go-to instead of the NY Sour from now on.