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New York Sour
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...
15th June 2024 at 22:30
I like to swap out the sugar syrup for maple syrup, it's quite good this way (may need to adjust the amount depending on your syrup).
2nd February 2024 at 01:44
Thanks in advance, or maybe thanks retroactively to Russell Lee. I haven't actually encountered whiskey barrel finished red wines, but maybe I haven't been looking in the right places? I'm going to try this with Old Elk wheated Bourbon and a smooth yet tannic and light bodied well-aged Haute Medoc.
2nd February 2024 at 02:17
Well now we are getting somewhere! It tastes great and the layering effect in the glass is gorgeous. It's not really a "sour" cocktail though, and perhaps that's the key? Compared to a daiquiri or old-school whiskey sour, the tartness is barely noticeable, more akin to what you might encounter in a Witbeir or Saison.
4th August 2023 at 21:21
Super refreshing Sour. The wine float gives the drink an unexpected apple note - very tasty. Good late summer/early fall vibes.
8th June 2023 at 11:00
This drink is one of my favourites, but made with tawny port. That adds such a layer of flavour and complexity, I cannot recommend it enough.
20th April 2023 at 04:45
I'm intrigued by the New York Sour but I've never made or been served a great one. I assume it succeeds or fails on the compatibility of the Bourbon and "Claret red wine." Could we clarify in more modern language what red wine would work well in this cocktail? A California Cabernet? A South Australian Shiraz? And what about substituting Rye for Bourbon. Rye seems more "New York."
22 hours ago
Well, "Claret wine (Bordeaux red)" would translate most closely downunder to a Coonawarra or Margaret River Cabernet Sauvignon. A Loire Valley Cabernet Franc (a parent of Cabernet Sauvignon) would, we think, be worth a try also.
11th November 2023 at 09:25
When I made this a few weeks ago, I used Canadian Club 12 year as my base (fairly mellow, medium rye spice in a mixed mashbill), which paired nicely with Jacob’s Creek Double Barrel Shiraz (Australian, and finished in whiskey barrels). It was definitely a full-bodied drink as a whole - the shiraz adding deep plum fruit and chocolate notes - I quite liked it. Whiskey-barrel-finished reds are pretty commonplace (but not all are equal) among many brands and varietals, but definitely experiment! My choices may not scream “New York” but if this drink is Chicagoan in actual origin anyways - well, whatever tastes great!
16th February 2023 at 18:59
This cocktail looks and tastes great! However, just like I do with whiskey sour, I recommend switching to Demerara sirup. It provides a certain richness simple sirup just doesn't have.
10th February 2023 at 22:05
Is there a reason this is not dry shake then wet shake instead of just one wet shake?
11th February 2023 at 09:26
Better with a dry shake. I've added above.
45 ml Irish Whiskey
22.5 ml lemon juice
15 ml rich Demerara syrup
15 ml egg white
22.5 ml red wine float
Lemon oil