The New York Sour

I’m slightly embarrassed to admit that, yes, I just turned 40-years-old, but on the rare occasion that I go into a bar, most of the time I have no clue what cocktail to order. Often, I just order a GT (gin-and-tonic) not because I really like them but just because its easy. However, as soon as the bartender asks me what gin I prefer, the conversation quickly devolves…

As a result, I was excited the other day when I encountered a picture of a cocktail that I had never seen or heard of before – the New York Sour. Its pretty with a red wine floater – seemed right up my alley.

Here’s what I found out:

Formerly known as the Continental Sour or the Southern Whiskey Sour, the New York Sour dates back to the late 1800s. Though originally thought to be crafted by a bartender in Chicago, the cocktail’s name was changed after its popularity took root in New York City. This traditional sour recipe includes a red wine float, which adds texture, acidity, and an intriguing hue.

The verdict:

The New York Sour was easy to make, tasted good, and universally liked. I even had all the ingredients in my house to make the cocktail without having to make an extra trip to the grocery store.  And, most importantly, the next time I’m at a bar and everyone else orders a cocktail (instead of my typical glass of wine), I may just order a New York Sour (just don’t ask me my bourbon preference…).

Ingredients

• 2 ounces (Four (4) tablespoons) Bourbon (I used Costco’s Kirkland Signature Premium Small Batch Bourbon $29.99)
• 1 ounce (Two (2) tablespoons) fresh squeezed lemon juice
• ½ ounce simple syrup (1 ½ teaspoons) (1 part sugar, 1 part water)
• 1½ ounces dry red wine (i.e., one (1) full shot glass) (I used Barolo because it was what I had open – I was using the wine to make Braised Pork All’Arrabbiata for Sunday dinner – but next time I would use something fruitier to offset the lemon juice, perhaps a Zinfandel or Pinot Noir)

Directions

In cocktail shaker filled with ice, add Bourbon, lemon juice and syrup. Shake well, and strain into glass over ice. Pour red wine over back of spoon to float on top of drink. I found the slower you pour, the more successful your float.

Recipe Credit: https://www.winemag.com/recipe/new-york-sour/

Cheers!