How To Make The Perfect New York Sour
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- Опубліковано 22 вер 2022
- Today on Booze On The Rocks, we make the New York Sour. The Traditional sour is composed of spirit, citrus and sugar (and sometimes egg white) and accounts for many of the best-known cocktails. Cocktail historians believe it originated in Chicago during the 1870s or 1880s. However, it operated under other names during this time, including the Continental Sour, Southern Whiskey Sour, the Chicago Sour and even the Claret Snap. It later gained fame as the New York Sour in Manhattan. Try it out, and let me know what you think.
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NEW YORK SOUR
2 oz/60 ml Bourbon
1 oz/30 ml Lemon Juice
.5 oz/15 ml Rich Simple Syrup (2:1)
1 Dash Angostura Bitters (Optional)
1 Egg White (Optional)
.75 oz/22.5 ml Red Wine (Float)
Method
1. Add all of the ingredients to the Shaker tin except the wine.
2. Shake hard without ice for 10-15 seconds.
3. Shake hard with ice for 10-15 seconds.
4. Fine strain into a Rocks Glass over fresh ice.
5. Float the red wine on top.
6. Espress a lemon peel over the glass and discard.
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Also, you broke my brain by using the strainer for the egg... Amazing Tip! Although, I'm always using egg yolks or egg whites for something... When I have extra egg whites, I just put them into ice cube trays and then defrost them when I know I'm going to make a cocktail. Still has that great mouthfeel that we enjoy.
Your welcome. It works really well.
I haven't had one of these in SO long Dave, but I'd definitely down this quick
It does go down so well.
A nice New York Sour is always welcome
That it is :)
Great tip Dave on the strainer. You can never go wrong with a properly prepared NY Sour. Salud/Cheers!!
Your welcome, and I definitely agree with a proper NY Sour.
I love your videos and your explanations. So glad I am supporting your Patreon as you make creating cocktails, etc fun =, accessible, and explain the basics without overwhelming the home bartender!
Thank you so much Karen.
Such a neat Tip for separating the egg whites; thanks for sharing! Love your channel, love your style, love your Bar and i LOVE all the yummy Cocktails you are sharing with us! Cheers Mate! 🍹🍸🍷🍾🍺🥂
Thanks so much! 😊 I'm glad you like the cocktails and videos
I really appreciate the way you explain your cocktail history and preparation! As always the drink looks gorgeous!🫡
Thank you very much Edward.
This is a great variation on a sour
That it is.
Happy Friday! Have a great weekend. Oh a sour... oh well. 😁 I'll probably be on Saturday listening to the three of you.
Happy Friday Ulgarth.
Beautifully made drink, brother!
Thank you very much Scott.
Slow semi rainy afternoon. A great time to get caught up on some of Dave's cocktails. Nice tip with the egg and strainer. Nice layering. Cheers!
Thank you PJ, I'm glad you liked it.
DAVID!!! This is one cocktail I need to try!!! You made this looks very easy and fun to make!!! I think I'll go with the egg in this to keep it original. WAIT JUST A MINUTE!!! No egg yolk shot WITH 151???? I just died inside...........CHEERS!!!!!
I know, the 151 shot is missing :(. But try this out with the egg. You will like it.
Not a wine person by any means but I have tried these on occasion and enjoyed them.
I'm not a wine person either. but this work really well.
Terrific cocktail-)
Thank you Christine :)
Looks good and appreciate the history lesson. I like the wine tip for cooking too... If you wouldn't want to drink the wine on it's own, why would you want to flavor a meal with it? Always use ingredients you enjoy.
Absolutely, You have to like it.
Hi Dave , very nice
Thank you.
The egg through the strainer is the greatest tip ever!!! And I will be making this drink tonight. Thank you!
Your welcome, I hope you like it.
Hey I just made it exactly as you showed and this may be my new fav cocktail. I used Old Forester 1920 Prohibition style Bourbon. Drinking it as I type. I used a Pinot Noir and it all goes so good together. Thanks again, Cheers and Happy New Year!
@@ou812927 Awesome, I'm glad it worked out for you.
TGIF Cocktail!! It's been long since i had a sour. I have the perfect ingredient for this - Substitute Bourbon for Alberta Premium ( Rye whiskey) & Noroi Foamer. Next one foamer & Jim Beam. Always wanted to try egg substitute. Happy Weekend & Cheers!!
Awesome, let me know how it turns out for you and have a great weekend.
I found it I'm prefer the way your recipe and technic
Thank you so much 😊
Hi David, just watched this after successful final fishing trip this season. Currently enjoying a double dosed Last of the Oaxacans. Excellent tip on the egg separation. After a pizza meal with red wine I might make this for later.
Separate point, London Borough of Greenwich ignores the double “e” and the “w” is silent - Grenich is the pronounciation. I do not know however how New Yorkers pronounce Greenwich Village.
Nick from York
Hi Nick, I normally say it the way its pronounced by you. I was just over emphasizing it I guess :)
Oh don’t remember if I have ever had a sour 😅. Which do you prefer a bourbon or a rye? I might have to try one of each. Interesting has al the ingredients of an old fashioned. Plus I have never made a cocktail with egg white. May have to consider making. Thanks so much for sharing. Cheers 🥃
Your welcome. I have only ever had this with Bourbon, but a rye version would be worth trying.
WOW!!! I DIDN'T know you can use the Hawthorne strainer for egg whites! Thinking of this trick, could one use it for other cocktails that call for eggwhites?
Sure you ca. As long as you hawthorne strainer has holes.
I give the egg yolk to my dog.
Dogs love eggs :)
surprising do think I have had a New York sour
They are very good.
On your next video can you please pair wines 🍷with food 🙏🏿thanks
It may take a couple of episodes
My wine gone straight to the bottom. maybe I shouldn't have used up the old Port :)
The port does sound great but it is very dense compared to the Claret or a dry red wine. That's why it sunk, but its a combination I would definitely try. :)
Nice nice!!! I am still team #noegg here :D
Okay, we will sub it for you :)
HAHAHA!!! CLASSIC!!!
What flavour of angostura did you use
I used the standard Angostura Bitters.