New York Sour

It is said that this drink dates back to the late 1870s & was created in Chicago by a bartender who claimed to have invented the Manhattan. Though doubts on Manhattan claim, but New York Sour can be attributed to this bartender. This cocktail was also known as the Continental Sour and Southern Whiskey Sour before becoming the New York Sour.
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Now why a change in the classic Whiskey Sour. During  days of yore,  bartenders were constructing sours with a claret snap. Claret referred to any red wine & snap referred to floating a bit of red wine on top of the drink. And thus the origin of New York Sour. We will all sure agree the floating wine over top of the drink does look appealing. One can try out different wines to float right from Malbec, Shiraz, Tempranillo or Cabernet

Ingredients
Tennessee Whisky – 60 ml @georgedickel
Fresh lemon juice – 30 ml
Sugar syrup – 30 ml
Cabernet Sauvignon – 20 ml San Medin
Orange peel – to express & garnish

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Preparation Method

Combine  Whisky, lemon juice, and syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass with a qtr fresh ice. Gently pour red wine  over the back of a spoon held just above the drink’s surface so wine floats on. Express orange peel & garnish.To get the best, stir gently to incorporate those fruit flavours from the wine & the soursweetness of lemon, syrup & the barrel from whisky. The sourness from the lemon & flavours from Whisky draw out the fruit flavours of Cabernet Sauvignon in this drink.🥃🥃🥃🥃
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Enjoy this classic in your private bar & pair it with grill & bbq.

 

Cheers!