Here at thirstyfridays we believe that a drink should be enjoyed with ALL the senses! The New York Sour is definitely a drink that ticks all the boxes. It is extremely popular on social media because it’s so photogenic, but we’ve never actually had a chance to try it. None of the bars we frequent have it on their menus, nor is it a drink that is often talked about in SG. In fact, we hadnt even heard of it until recently when we saw a picture of this CHIO drink on instagram. The moment we laid eyes on its colourfully distinct layers, we knew we were going to try it!
It is often said that the New York Sour was actually created by a Chicago bartender but gained popularity in New York, explaining its acquired name. We’re not sure how accurate that history is, but we have not yet come across a recipe incorporating YUZU.
Even though it looks so complex with its contrasting layers, it’s actually surprisingly easy to make.
Basic ingredients are as follows:
- Bourbon whisky (2 ounces)
- Lemon juice (1 ounce)
- Simple Syrup (1 ounce) **
- 1 egg white
- Red Wine
**We didn’t have simple syrup but we had a carton of YUZU juice so we decided to substitute it in.
Whisky Sour drinkers will realise that this recipe is essentially Whisky Sour + Red wine. So if you’re too lazy to open a bottle of red wine, you can still make a delicious Whisky Sour to enjoy at home.
- Mix the bourbon, lemon juice, and Yuzu juice (or simple syrup) in a cocktail shaker.
- Add the egg white last and shake vigorously
- Pour the shaken mixture into a whisky or tall glass
- Pour red wine into the glass over the back of a spoon
Final Product: The New York Sour
Tips: (Our loss, your gain!)
- The egg white is added last so that it doesnt curdle too much with the acidic components in this drink before it is shaken.
- You know you’ve shaken your cocktail enough when the foam seems to hold its shape even as you swirl the mixture.
- Control the amount of foam that you allow into your cup – or else you will get a REALLY THICK foam layer like we did.
- Use a darker red wine (like a Cabernet Sauvignon or Bordeaux) so that your red wine layer will be aesthetically distinct
- However, we intend to try this recipe with different reds to figure out the most tasty combinations!
- Use less red wine than you think you need. The red wine will slowly settle – and settle LOWER than it did initially. A little bit will go a long way. Too much red wine and it will overpower the citrus and bourbon in this drink!
- Serve this drink in a tall cup to accentuate the layered look.
We wish we used a darker red wine to get a more uniform and rich red layer. But it still tasted pretty great! Remember LESS IS MORE when it comes to how much wine you put in your drink.
Easy on the eyes, easy to make and easy to drink – we highly recommend that you try this drink! We love how the New York Sour highlights the citrus elements at the front of our tongues, but the taste of the bourbon and red wine hits us at the back of our throats. The lemon juice in this also cuts through the bourbon and red wine making it a rather light drink to be enjoyed by all kinds of drinkers. We would have liked the yuzu to be better profiled in this drink so we might try to concentrate the yuzu juice the next time we whip out this recipe.
Let us know if you do try this recipe, or if you have any tips for us.