New York Sour - 3 Ways
The New York Sour is the classy cousin of the whiskey sour. With a red wine float, it works surprisingly well to smooth out the drink, and if you're feeling like a pro then we'll throw some egg white in there. We finish with a wild version with a clarified milk punch and hollow ice ball.
EQUIPMENT
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
Basic New York Sour
2oz (60ml) whiskey
.75oz (22ml) fresh lemon juice
.75oz (22ml) simple syrup
1oz (30ml) dry red wine
Add all ingredients except wine to a shaker tin with ice
Shake for 15 seconds and double strain into a rocks glass
Using the back of a spoon, float wine on top
Pro New York Sour
2oz (60ml) whiskey
.75oz (22ml) fresh lemon juice
.75oz (22ml) simple syrup
1oz (30ml) dry red wine
Egg white of 1 large egg
Add whiskey, lemon, simple syrup, and egg white to a shaker tin
Shake for 15 seconds
Add ice, and shake for another 15 seconds
Double strain into a chilled coupe glass
Using a cocktail layering device, float wine on top
Chemist New York Sour
Makes 3 servings
3oz (90ml) fresh lemon juice
3oz (90ml) simple syrup
8oz (240ml) bourbon
3.5oz (105ml) whole milk
2oz (60ml) dry red wine
Place milk in a large bowl
Mix lemon, simple syrup, and bourbon and then slowly pour into bowl of milk
Once curdled, let sit for 1 hour
Strain milk punch through a coffee filter, process will take about 3 hours and yields about 12oz (360ml)
Make a hollow ice ball by filling an ice ball mold with water, freeze for 3 hours, then extract water with a syringe.
Add 4oz (120ml) of milk punch to a mixing glass with ice and stir
Place hollow ice ball into a double rocks glass and fill with chilled red wine
Strain milk punch into glass
Stir ice ball to release some of the red wine and enjoy
