Photo Credit - iStock/alpaksoy
The look on someone’s face when a bartender starts to pour wine on top of a cocktail is priceless. While Sangrias, Sangarees, Spritzers, and Punches are always a popular favorite, the thought of taking a wine bottle and literally pouring a layer of wine over a mixed drink can often be a new experience. Often claimed to have been invented in the 1880’s in Chicago, the New York Sour is starting to make waves in the cocktail world.
First as a long forgotten classic that started to show up in boutique bars and restaurants showcasing drinks by the ancient masters, this little libation, a simple whiskey sour with a float of red wine is making appearances everywhere from dive bars to national chains. Fitting the ultimate and most difficult criteria of something so simple anyone can do it, yet still retaining a craft cocktail feel, the New York Sour fires on all cylinders. Four ingredients, 5 including ice, consists of ingredients easily located in any bar or restaurant. However, it has flown under the radar for such a long time, the cocktail is still able to provide a unique and first time drinking experience to so many guests. Another aspect of its rise to modern darling, is its versatility. Originally claimed to be made with Brandy as a base spirit, this cocktail is most commonly made with whiskey today. Still, when in the hands of today’s bartenders, this cocktail has made many menus as a vehicle for Cognac, Gin, Rum, Tequila, and even Vodka. Of special interest to many locations, this particular potent potable has the added value of helping to find a cost effective usage for the many open bottles of red wine that find their way to the inventory at the end of every shift.
It must not be left out of the story though that while simple in theory, the New York Sour is often a difficult cocktail to perfect. Made in dozens of different fashions (with or without egg white, up, on the rocks, tall glass), the cocktail can easily go awry due to the over addition of too many ingredients or the unappealing pairing of spirit and types of red wine.
Still, the endless possible variations make this cocktail an ever popular hit at the bar, or even for the home enthusiast. No matter whether it is visiting a bar and ordering that special cocktail to start the night or deciding on the perfect item to place on the menu, the saying always goes…”When all else fails, New York Sour”.
Classic - Brandy New York Sour
Glassware: Rocks Glass
2 oz. Martell Blue Swift
.75 oz. lemon Juice
.5 oz. Orange Juice
1 oz. Simple Syrup
.5 oz. Float of Graffigna Malbec
Combine all ingredients in a cocktail shaker and shake with ice. Strain over ice into a Rocks Glass and float .5 oz. of Graffigna Malbec.
Highland New York Sour
Rocks Glass
1.5 oz. Chivas Regal
.75 oz. Lemon Juice
.75 oz. Simple Syrup
.5 oz. Float of Campo Viejo Tempranillo
Combine ingredients into a cocktail shaker and shake with ice. Strain over ice into a Rocks Glass and Float with a .5 oz. Float of Campo Viejo.
New York Sour
Collins Glass
2 oz. Knob Creek Rye
1 oz. Lemon Juice
.75 oz. Simple Syrup
1 Egg white
.5 oz. Float of Shiraz.
Combine ingredients into a cocktail shaker and shake with ice. Shake vigorously until the cocktail shaker is frosted over, and the egg white starts to build density. Strain over ice into a Collins Glass, top with a float of red wine and an orange twist.
Cheers!
