New York Sour
The New York Sour is a fantastic variation on the Whiskey Sour that incorporates a float of red wine adding a literal layer of complexity. Although it may feel like splitting hairs, if you like the thick, velvety textural layer atop (as I have pictured above), you are technically making the Greenwich Sour. That being said, the New York Sour name has become synonymous with both versions of the cocktail; the confusion is entirely understandable because the only difference between the two cocktails is the inclusion of the egg white (or not). As previously mentioned, if using egg white in your cocktail lacks appeal, the liquid that you get from canned chickpeas / garbanzo beans (aquafaba) is a great alternative that will still provide you the layer of foam as it is a common substitute in vegan cooking. Regardless, any cocktail that has an egg white or aquafaba requires an extra step of shaking the contents without any ice (a.k.a. a “dry shake”); this allows the ingredients to mix and emulsify and create a dense foam. However, if you still remain unconvinced, you can make a proper New York Sour instead and go straight to shaking the ingredients with ice. When it comes to the float of red wine, I recommend sticking to “full-bodied” red wines such as a Cabernet Sauvignon or even a red blend — really, anything you would enjoy drinking on its own (and nothing expensive). The New York Sour is served in a rocks glass over a large clear ice cube. As for garnish, you can choose to let the layers of the cocktail do all of the talking or delicately place a dehydrated lemon wheel on the top of the foam. But don’t take my word for it, make one and try it yourself!
New York Sour
In your shaker, combine the simple syrup, lemon juice, and rye whiskey.
0.5 oz of Egg White (or Aquafaba)
0.5 oz of Simple Syrup
1 oz of Lemon Juice
2 oz of Rye Whiskey
0.5 oz of Red Wine (to float)
Add the egg white and perform a dry-shake (without ice) to emulsify and incorporate it into the cocktail. Next, carefully uncap your shaker, add ice and shake until it develops a frost. Strain the contents into your double rocks glass over a large ice cube. Using the back of a bar spoon, slowly pour the red wine into the cocktail allowing it to layer underneath the foam. Garnish with a dehydrated lemon wheel.
