New York Sour Recipe (2024)

FAQs

What is the best wine to use in a New York Sour? ›

To make a New York Sour, you'll need a co*cktail shaker, strainer, shot measure and a tablespoon. Next, for what goes in the New York Sour. 15ml of Dry, Fruity Red Wine. Cabernet Sauvignon or Merlot work particularly well.

The golden formula for an easy sour co*cktail breaks down like this: 2 ounces spirit. 1 ounce sweet. 1 ounce sour.

For me, there are 3 rules to a good New York Sour: Egg White foam. Generous pour of red wine. Never ever stir the layers.

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 classically used in a New York Sour but some prefer this drink with the mouthfeel and change of appearance egg white imparts.

The New York Sour is itself a variation on a classic whiskey sour, with the key manipulated variable being the red wine float. Like a normal whiskey sour, the New York Sour co*cktail certainly can be made without egg whites, but that choice will almost definitely detract from the visual appeal of the end product.

Gently and slowly, pour wine over the back of a spoon held just above the co*cktail's surface, letting the wine float at top of glass. Pinch lemon peel over the co*cktail and run it around the rim of the glass; add peel to glass as a garnish.

The 2-1-1 co*cktail Formula

The ratio refers to 2 ounces of spirit, 1 ounce of sweet, and 1 ounce of sour. Here we've provided examples of each element, but keep in mind that this list is by no means exhaustive: Spirits: Aperol, campari, gin, mezcal, rum, tequila, vodka, whiskey, wine, etc.

The New York Sour is not as old as these originals and was thought to have been first made in the 1880s by a bartender in Chicago, before being later popularised in New York. The origins of the name is equally as vague.

Does a New York Sour have bitters? ›

Method. Pour the whiskey, lemon juice, maple syrup and bitters into a co*cktail shaker. Stir the egg white with a fork to loosen it, then add it to the shaker. Shake really well to froth up the egg white.

Classic Wine Pairings

A bold, full-bodied red like Cabernet Sauvignon matches very well with the rich nutty flavours of an aged gouda, and packs enough of a punch to match a sharp, well-matured cheddar. Think big flavours stick together, and you can't go wrong!

Western New York is home to several distinct wine regions, each with its own unique characteristics and grape varieties. One of the most prominent regions is the Finger Lakes, known for its picturesque lakes and rolling hills. This region is famous for its cool-climate wines, particularly Riesling and Gewürztraminer.

Fortunately, there is something you can do to correct the wine. Add potassium bicarbonate to the wine, also referred to as Acid Reducing Crystals. This works fairly well when you only need to adjust the total acidity (TA) just a little bit — say 10 or 20 basis points.