I’m In A New York State Of Mind
My goal when I share a cocktail recipe is that it be tried and true and absolutely delicious (I’m a giver!) Next, that it’s fairly easy to make in a home bar. That takes a lot of potentially amazing looking drinks out of my sights. However, a New York Sour Cocktail is both easy to make with ingredients fairly easy to put your hands on. Want to try one? It’s Father’s Day Weekend and this wouldn’t be a bad little sipper to toast with your favorite dad(s).
I read a lot of cocktail recipes. Mostly I am curious about the ability to put these vast and complex flavors together and find that they actually taste good. But, I have to wonder how many are just really awful. When I read some of the combinations, I can’t imagine quite a number of them taste very good at all. I stop short at trying most, because they call for such obscure ingredients. I’d also go broke out of curiosity.
A New York Sour Cocktail you will find is beautiful and most tasty. I’ve been seeing this cocktail served a lot recently. I thought it was high-time I tried one myself.
Where Did This One Come From?
Enjoying a new surge in popularity recently, The New York Sour first makes an appearance in the late 1800’s. It actually seems to first have been made in Chicago, though it wasn’t called a New York Sour at that time, but rather a Continental Sour or Southern Whiskey Sour. This cocktail is sometimes also called a “Claret Snap.” Claret, especially at that time, was a name used to describe any red wine.
Bourbon or Rye
The preferred whiskey for this cocktail is Rye, but it can be made with either bourbon or rye. I think rye is a better choice. It’s a little spicier than the sweeter bourbon. The red wine you choose to pair it with will have a big impact on it’s final flavor. No matter, this is one really pretty little cocktail!
The New York Sour Cocktail
Into a cocktail shaker without any ice, add 2 ounces Rye or Bourbon Whiskey with 1 ounce of freshly squeezed lemon juice and 1 ounce of simple syrup and 1 egg white.
Shake vigorously for about 30 seconds.
Add one or two large large ice cubes or fill 1/3 with regular cubes.
Cover and shake for about 30 seconds.
Strain into a coup glass. By the way, If you don’t have a coup glass, here’s a link to purchase (I bought these for myself as well!: https://www.amazon.com/gp/product/B01N3Y5UFR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01N3Y5UFR&linkCode=as2&tag=bittersalty06-20&linkId=ce05dc474e2ea36fb231dd8a94aaae37
Gently pour 1/2 ounce of red wine into the center.
Note: Without egg white – make the cocktail as described, but shake all ingredients except egg white with the ice. Strain into a ice filled rocks glass. Using the back of your spoon, gently pour the red wine onto the top of your cocktail, keeping the red layer on top.
Cheers!
Notes
Simple Syrup: 1/2 cup sugar with 1/2 cup water in a small sauce pan. Heat on medium to simmer. Simmer until all the sugar has dissolved. Let cool completely. Store refrigerated and tightly sealed for up to 30 days.
Ingredients
- 2 ounces rye whiskey (or substitute bourbon)
- 1 ounce lemon juice
- 1 ounce simple syrup
- 1 egg white
- 1/2 ounce red wine
Instructions
Dry Shake
- Into a cocktail shaker without any ice, add 2 ounces Rye or Bourbon Whiskey with 1 ounce of freshly squeezed lemon juice and 1 ounce of simple syrup and 1 egg white.
- Shake vigorously for about 30 seconds.
Shake Again with Ice
- Add one or two large large ice cubes or fill 1/3 full with regular cubes. (Larger cubes make a frothier egg white top.)
- Cover and shake for about 30 seconds.
- Strain into a coup glass
- Gently pour 1/2 ounce of red wine into the center.
- Note: Want to make this cocktail without an egg white? -
- make the cocktail as described above, but shake all ingredients except egg white with the ice. Strain into a ice filled rocks glass.
- Using the back of your spoon, gently pour the red wine onto the top of your cocktail, keeping the red layer on top.
Cheers!
Karen Harris https/www.bittersaltysoursweet.com
