Garnish:
Orange slice (wheel) & Luxardo maraschino cherry
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass. DRIZZLE red wine around surface of the drink.
| 1 1/2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/3 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 Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3/4 fl oz | Shiraz red wine |
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
- Shiraz red wine – Sulphur Dioxide/Sulphites
Review:
A Whiskey Sour smoothed by the addition of egg white and made more visually appealing and interesting by red wine tannins.
Variant:
Brunswick (a rye Whiskey Sour with a red wine float but with no egg white); New York Sour (a bourbon sour with a red wine float but no egg white)
History:
Although this egg white enriched Whisky Sour with a New York Sour red wine float was made in other numerous bars, particularly in London, prior to Manhattan's Employees Only opening in 2004, this cocktail is closely associated to EO and almost certainly owes its name to the bar's proximity to New York's Greenwich Villiage district.
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
Nutrition:
162 calories
Alcohol content:
- 1.3 standard drinks
- 16.16% alc./vol. (32.32° proof)
- 18.6 grams of pure alcohol
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