Cooking Lesson #766: New York Sour Cocktail

…from the Perspectives’ Happy Hour Bar

How you doin’? The New York Sour is a well-known variation on a whiskey sour that floats a layer of red wine on top. It’s thought to have been invented by a bartender in the 1880’s in Chicago, earning the name The Continental Sour. It was later picked up and made popular by a bartender in New York City, hence its modern name. The first print mention of the drink with the name “New York Sour” was in the 1934 book, Mr. Boston’s Bartender Guide.
 
The whiskey sour is a classic cocktail that’s on the list of International Bartender Association’s IBA official cocktails. Add a layer of wine and you’ve got this classic red wine cocktail!
 
Though it looks showy, the New York Sour is actually very easy to make! You just need to know a little trick about making that beautiful red wine layer
 
Ingredients 
Ice
2 ounces bourbon whiskey
1 ounce lemon juice (freshly squeezed is best)
3/4 to 1 ounce simple syrup or real maple syrup
1 ounce red wine (use a dry red wine like Malbec, Pinot Noir, Grenache or Rioja Tempranillo)
1 large egg white (optional) (The classic whiskey sour is sometimes served with an egg white foam topping. We usually leave it off our New York Sour, but it can add another beautiful layer and creamy body to the drink.)
1 lemon sliced peel for garnish
 
Directions

1. Fill the shaker with ice. Add the bourbon, lemon juice and simple or maple syrup and shake until cold.
2. Strain it into a glass.
3. Make the red wine layer by holding the back of a spoon right above the top of the glass. Then gently pour the red wine on top of the spoon into the glass. Because it hits the spoon first, the wine settles into a layer on top.

​ChefSecret:  You can also add a classic egg white foam to the New York Sour. Add the bourbon, lemon juice, syrup and egg white to a cocktail shaker and shake without ice for 15 seconds. Then add ice and shake again until very cold. Proceed to Step 2.
The sweetener for a whiskey sour is traditionally simple syrup. But you can also use maple syrup in this New York Sour! Here’s why we love the maple variation:
 
Maple syrup gives a nuanced sweetness. Simple syrup gives a drink a straightforward, piercing sweetness. In contrast, the sweetness with maple is more nuanced and adds complexity to the drink. It doesn’t taste like maple; it simply adds sweetness. Or try a Gold Rush! It’s like a whiskey sour but uses honey syrup instead of simple syrup as the sweetener.
 
You can make a New York Sour with either rye or bourbon whiskey! I generally prefer the sweeter flavor of bourbon in cocktails to the spicy flavor of rye. In my classic whiskey sour, I typically use bourbon when I serve it (also called a Boston Sour). You can also make a whiskey sour with Irish whiskey (the Irish Sour) or Scotch (the Buchanan Sour).

Quip of the Day:  A Priest working in a remote parish in Greenland gets his yearly visit from his Bishop. The Bishop asks him, "How are you managing with the loneliness?" The Priest responds, " If it wasn't for my Rosary and my whiskey, I couldn't make it.
Would you like a shot of whiskey?" The Bishop nods his head yes. The Priest yells out, "Hey Rosary, bring us two shots of whisky "
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