A whisky sour with a red-wine float.
Why you are pouring this tonight
The New York Sour is the Whisky Sour with a float of red wine on top. Bourbon, lemon, simple syrup, egg white, then a tablespoon of medium-bodied red wine drizzled over the back of a barspoon to sit as a ruby ribbon on the foam. Looks like a watercolour. Tastes better than it has any right to.
The wine matters more than people think. A medium-bodied red (Shiraz from McLaren Vale, Sangiovese from Heathcote, a Spanish Tempranillo). Anything too tannic clashes; anything too soft disappears. Use Buffalo Trace or Knob Creek for the bourbon. Dry shake the bourbon-lemon-syrup-egg-white hard for fifteen seconds, wet shake with ice for twelve, double-strain into a chilled coupe, then carefully pour the wine over the back of a barspoon so it floats. Pair with steak, charcuterie, blue cheese, the start of an evening that wants to be slightly theatrical.
What changes from the Whisky Sour
Standard whisky sour, plus a 15ml float of red wine poured last over the back of a spoon.
What to pour it alongside
Steak, charcuterie, aged cheeses.
The recipe
Ingredients
Method
- Dry-shake bourbon, lemon, syrup and egg white (if using) without ice for 10 seconds.
- Add ice, shake again for 15 seconds.
- Double-strain into a rocks glass over one large ice cube.
- Pour red wine over the back of a spoon so it floats on top.
Nutrition
Want the classic? Our Whisky Sour recipe is here.
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