The New York Sour

The Whiskey sour is a classic cocktail that first appeared in Jerry Thomas’s 1862 Bartenders Guide. It is as all sours are, made with spirit, citrus and sugar.  The New York sour has vague origins that date back to the late 19th century and was also known as the Continental Sour in the Chicagoland area where it may very well have been created.  New York eventually took sole ownership of the cocktail where it can still be found in bars throughout the city.  It is a subtle variation on the whiskey sour with a simple crowning float of red wine to finish the drink, adding a lovely, layered look to the glass.  Made properly, the drink requires the use of egg whites to create a fluffy texture.  Should you be squirrely about using raw egg white, you can get them pasteurized at the supermarket or omit them at the sacrifice of presentation.  When properly assembled, the red wine should float gracefully on top of the drink offering a cocktail that is not only delicious, but artful in presentation.

The New York Sour

In a shaker glass with NO ice add:

• 2 Ounces Rye Whiskey (Bourbon if you must)
• 1 Ounce Fresh Squeezed Lemon Juice
• 3/4 Ounce Simple Syrup
• ½ Ounce Egg White (optional)

Shake Vigorously for 30 seconds to emulsify the egg white.  Add a scoop of ice and shake again till painfully cold.  Strain over fresh ice into a lowball glass.  Gently Float ½ Ounce of Dry.  Red Wine on Top of the Cocktail*. Garnish with an orange twist.

*Use the back of a bar spoon angled against the top of the drink and slowly drizzle the wine over it to assist in keeping the wine afloat.