New York Sour
A twist on Whiskey Sour
Prep time:
The same old Whiskey Sour with a layer of red wine floating on top. It looks like a party trick and it is not: the wine brings tannin and fruit the original lacks, and every sip tastes different depending on how far the two have mixed.
Ingredients
- 60 ml whiskey (bourbon or rye)
- 25 ml freshly squeezed lemon juice
- 20 ml simple syrup
- 15 ml young, fruity red wine
- Ice
Preparation
- Shake the whiskey, lemon and syrup with plenty of ice for about ten seconds.
- Strain into a rocks glass over one large cube, or into a coupe if you prefer it without ice.
- Let the drink settle for a moment. Pour the wine while the liquid is still moving and it mixes — no layer.
- Rest the back of a teaspoon on the surface, touching the side of the glass, and pour the wine very slowly over it. The spoon spreads the stream and the wine settles instead of sinking.
- Serve without stirring. Whoever wants to can mix it halfway down; whoever does not drinks the wine first and the sour after.
Related recipes
Irish Coffee
A warm embrace in a cup. Strong coffee, smooth whiskey, and slowly melting, floating cream. Invented at Foynes Airport, Ireland, in 1942.
View recipe →
Penicillin
A modern "cold toddy" created in 2005. Comforting, medicinal and with a surprising smoky finish. The honey and ginger syrup is its soul.
View recipe →
Gold Rush
A Whiskey Sour with the sugar and the egg white taken out and honey put in. It was born in New York in 2001 and has earned its place: with three ingredients it tastes fuller than the original does with five.
View recipe →