Cocktail: New York Sour

So, when you LOVE wine and date someone who likes cocktails a little more than you like wine, there are sometimes a few not quite finished bottles. Gasp?! Throat clear… Ok, thats rarely true, but in an effort to not feel like I am drinking the bottle by myself, I came across this perfect little number.

The New York Sour may or may not have started in New York; some think the south and some think Chicago.  Nevertheless, named after the big apple we have a combination for cocktail and wine.

The New York Sour

  • 2 oz Rye Whiskey or Bourbon – I used 1792 High Rye Bourbon
  • 1 oz Fresh Lemon Juice
  • 1/2 oz Simple Syrup
  • dash of Angostura Bitters
  • Egg White – this is optional and omitted in this version
  • Dry Red Wine – I chose an Argentinian Red from Dave Phinney (mostly cause it has my initials on the bottle – oh and it was open)

Pour everything but the wine into a shaker with ice and shake for about a minute.

Strain into your glass of choice, I used a rocks glass with a large ice cube.  It was hard to get the effect I was looking for in the coupe.

Last step is to float a little bit of wine on top. I poured it onto the back of the spoon in hopes that it would stay on the top. It did – gravity and density are amazing. This, however, might not be the best way to teach the kiddos.