“New York Sour” – an alcoholic cocktail with a strength of 18-20% vol. with a rich fruity taste, slight sourness and notes of astringency in the aftertaste. A great option for home parties: beautiful, easy to prepare, tasty and does not intoxicate quickly.
Historical information
Cocktail “New York Sour” is a modification of the legendary Whiskey Sour (bourbon, sugar syrup, egg white), which added one more ingredient – red wine.
The author of the recipe and the place of appearance of the drink are not exactly established. According to mixology researcher David Wondrich, the tradition of adding claret (dry red wine from the French region of Bordeaux) to sours began in Chicago in the 1880s, but gained popularity in New York, so from the early 1900s, Whiskey Sour wine began to be called New York.
Recipe New York Sour
Composition and proportions:
- bourbon – 50 ml;
- lemon juice – 25 ml;
- sugar syrup (water and sugar in equal parts) – 10-25 ml;
- red dry wine – 20-25 ml;
- egg white – from 1 chicken egg (optional);
- lemon peel – for decoration.
As an alcohol base, American corn whiskey – bourbon is required. The amount of sugar syrup depends on the preferences of the taster – traditionally, Sauers, as the name implies, were expressively sour and contained a minimum of syrup, but in modern variations, lemon juice and sugar syrup are added in equal parts, making the cocktail taste more balanced.
Egg white gives a persistent foam, but if foam is not required, the protein can be omitted, it practically does not affect the taste.
Any dry red wine will do. On the basis of Chianti, notes of cherry appear, and syrah (shiraz) gives tones of blackberry.
Technology of preparation
1. Fill the shaker with ice. Add bourbon, lemon juice, sugar syrup and egg white. Shake.
2. Pour the resulting mixture through a bar strainer (strainer) into a whiskey glass (tumbler or rocks) filled with ice.
3. Gently pour dry red wine over a bar spoon or knife blade, which should form an upper red layer.
4. Garnish the finished New York Sour with lemon zest. Do not stir. Drink in large sips, simultaneously capturing two layers.
