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Today I'm making a New York Sour! With the addition of a red wine float, this was an early riff on the whiskey sour and it dates back to the late 1800s. Does it work? Yes. Is it delicious? Yes. Is it pretty to look at? Yes. Is it from New York? Nope (I'll explain). With properly floated red wine, the New York Sour maintains a beautiful separation right down to the last sip. This one is for both the wine lovers and the cocktail enthusiasts out there - we all win! Cheers!
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TIME STAMPS
Intro: 0:00
The History: 0:34
The Booze: 2:57
Original Grain: 3:43
The Recipe: 4:50
Sips: 6:20
THE NEW YORK SOUR RECIPE 4:50
1.5 oz. (45 ml) Basil Hayden Bourbon
3/4 oz. (22.5 ml) fresh lemon juice
1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
1/2 oz. (15 ml) aquafaba OR 1 egg white
3/4 oz. (22.5 ml) red wine (float)
Lemon oil (optional)
THE TOOLS
My workhorse double jigger: [ Ссылка ]
My go-to large shaking tin: [ Ссылка ]
My go-to small cheater tin: [ Ссылка ]
Hawthorne strainer: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]
Metal pour spouts: [ Ссылка ]
Bar spoon: [ Ссылка ]
Peeler: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]
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Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640
Video and editing by Azusa Inaba 🎥 🎨
Making a New York Sour!
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