The Ultimate New York Sour Cocktail Recipe
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Did You Know?
Historical Tidbit
The New York sour cocktail actually traces its history all the way back to the 1880s.
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The Golden Rule
"Never rush the pour of the red wine, or your gorgeous sunset layer will instantly muddy into a sad, pink puddle."
Ingredients
5 items required
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Chef's Notes
Do not skip the dry shake if you are using an egg white! It creates that magnificent foam cap that makes this cocktail legendary.
Pro Tip
When floating the red wine, pour it slowly over the back of a bar spoon to prevent it from plunging straight into the whiskey.
Kitchen Catastrophe Warning
Dropping the egg yolk directly into the shaker along with the white, turning your sophisticated cocktail into an unfortunate breakfast scramble.
The Jester's Corner
Royal Court Comedy
Why did the whiskey sour move to New York? To get away from its citrus issues and find a proper red wine therapist.
The Culinary Science
Red wine has a slightly lower density than the sugary citrus-whiskey base, allowing it to float seamlessly as a distinct top layer.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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