New York Sour cocktail

Serve in

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.

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); Greenwich Sour (a rye whiskey sour with egg white and a red wine float).

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.
History of Sours family of cocktails and more recipies

Nutrition:

223 calories

Alcohol content:

• 1.5 standard drinks
• 15.46% alc./vol. (30.92° proof)
• 20.9 grams of pure alcohol