New York Sour cocktail

Difford's Guide
Discerning Drinkers (155 ratings)

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.

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 (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
1/2 fl oz Claret red wine (chilled)
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Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

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)
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)

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

Nutrition:

224 calories

Alcohol content:

  • 1.5 standard drinks
  • 15.46% alc./vol. (30.92° proof)
  • 20.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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