New York sour

New York Sour is a classic cocktail that combines the rich, warming flavors of whiskey with the bright, tart taste of lemon and a float of red wine on top. It is a variant of the Whiskey Sour, a popular cocktail that dates back to the 19th century. The New York Sour adds a layer of complexity and sophistication to the traditional Whiskey Sour by incorporating a red wine float, which gives the drink its distinctive layered appearance and adds a depth of flavor.

History

The New York Sour is believed to have originated in Chicago in the 1880s, where it was initially known as the Continental Sour or Southern Whiskey Sour. It was later renamed the New York Sour, although the exact reason for the name change is unclear. Some sources suggest that the drink became popular in New York and was thus renamed, while others believe that the name was changed to reflect the sophistication and elegance associated with New York City.

Preparation

The New York Sour is typically made with rye whiskey or bourbon, fresh lemon juice, and a sweetener such as simple syrup or sugar. The ingredients are shaken together with ice, then strained into a glass. A float of red wine is then gently poured on top, creating a layered effect. The wine should be full-bodied and dry, such as a Cabernet Sauvignon or Shiraz, to balance the sweetness of the other ingredients.

Variations

There are several variations of the New York Sour. The Boston Sour includes an egg white for a frothy texture, while the Greenwich Sour replaces the red wine float with a float of yellow Chartreuse. Some bartenders also add a dash of Angostura bitters for additional complexity.

See also

• List of cocktails
• List of whiskey-based cocktails
• History of cocktails

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