New Era Drinks IBA
New York Sour
Sour in a wine cape
A Whiskey Sour crowned with a dramatic red wine float. The wine adds tannic depth and fruity complexity, creating a two-toned showstopper that drinks as good as it looks.
Ingredients
- 2 oz Bourbon
- 1 oz Fresh Lemon Juice
- 3/4 oz Simple Syrup
- 1 Egg White optional
- 1/2 oz Red Wine
Method
Add bourbon, lemon juice, simple syrup, and egg white to a shaker. Dry shake without ice, then add ice and shake vigorously. Strain into an old fashioned glass over ice. Slowly float red wine over the back of a barspoon. Garnish with a lemon peel and cherry.
Earliest recipe documented as Continental Sour in H.O. Byron's 1884 The Modern Bartenders' Guide; named "New York Sour" by 1913 in Fredrick Knowles' The Cocktail Book. An IBA New Era Drinks list entry. Per Difford's Guide #3398.
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