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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...
Clarence Castillo
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."
17th May at 01:43
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.
17th May at 04:12
maybe in Australia, but back then mate? I mean it's got to be New Yawk!
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!