New York Sour — A classic New York-style cocktail with a sweet, sour, and slightly bitter taste 🍋🍷🥃

The New York Sour is a creative take on the classic Whiskey Sour. Its most distinctive feature is the gentle floating of a layer of red wine on top, creating a captivating and unique gradient effect that's both visually appealing and richly layered. This cocktail originated in the United States in the late 19th century, rumored to have originated in Chicago, but later gained its name due to its popularity in New York City bars. For Hong Kong friends who enjoy sweet and sour drinks but also crave the fruity flavor of a dry red wine, this classic cocktail is well worth trying. I think this drink is not only beautiful, but also a perfect combination for a taste bud adventure! ✨

Material formula

• 60ml rye whiskey (bourbon whiskey can also be used)

• 30 ml fresh lemon juice

• 22.5 ml syrup (simple syrup, 1:1 sugar and water dissolved)

• Egg whites (optional)

• About 15 ml of dry red wine (such as Merlot) (for floating)

• Ice cubes

• Lemon or orange slices for garnish

Production steps

1. Pour the whiskey, lemon juice, syrup and egg whites (if using) into a shaker and dry shake for about 30 seconds without adding ice to froth the egg whites.

2. Add ice and shake again for 30 seconds to chill the wine and create a denser foam.

3. Strain the mixture into a vintage lowball glass filled with ice.

4. Use a bar fork to slowly pour the red wine along the edge of the glass to the top of the wine body, forming a beautiful gradient floating layer of red wine.

5. Finally, you can use lemon or orange slices as decoration to enhance the aroma and visual effect.

Taste

The New York Sour's body combines the spicy, rich flavor of whiskey with the tartness of lemon. The syrup adds a mellow sweetness, while the egg whites enhance the smooth texture. The floating red wine adds a fruity aroma and a hint of slightly bitter tannins, further layering the overall experience. When enjoyed undisturbed, the red wine and sour gradually blend in the mouth, creating a rich and intriguing flavor.

Editor's sharing

• Although egg whites are not necessary, adding wine makes the dish smoother and has a better texture, so I highly recommend the version with egg whites.

• Choose a dry, fruity red wine like Merlot, which pairs perfectly with a whiskey sour.

• The key to creating a gradient is to slowly pour the wine along the bar fork. Do not pour it too hard to prevent the wine from sinking to the bottom or mixing too quickly.

• If you like the acidity of the taste, you can adjust the ratio of lemon juice to syrup. Fine-tuning the sweetness and acidity can make the wine more to your liking.

• The New York Sour has both traditional and classic charm, but also a touch of freshness. It is suitable for sharing with friends in a bar in Hong Kong, or for DIYing at home to play with the layered texture.

The New York Sour has a classic street art vibe, combining visual beauty with a stimulating palate. This drink embodies the diverse styles of New York and is also suitable for Hong Kong's discerning lifestyle enthusiasts. Buy a good bottle of whiskey, add fresh lemon and red wine, and shake it up for a perfect cocktail with a rich, sweet and sour blend! 🥃🍋🍷✨