Brunswick

Difford's Guide

Ingredients

Barware

Old-fashioned glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

203 calories

Styles & Flavours

Brunswick image

Garnish:

Orange slice & Luxardo Maraschino cherry on stick (sail)

How to make:

SHAKE first 3 ingredients with ice and fine strain into ice-filled glass. FLOAT claret wine on drink.

2 fl oz Rittenhouse Bottled in Bond
34 fl oz Freshly squeezed lemon juice
12 fl oz Giffard Sugar Cane Syrup
34 fl oz Claret red wine
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Comment:

A rye whiskey-based Whisky Sour without egg white but with a red wine float. One of a family of Whiskey Sours - see also New York Sour.

This Sour has the good looks and also the flavour profile to back them up.

About:

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.

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