New York Sour

The history of the New York Sour cocktail dates back to the late 19th century, originally known as 'Continental Sour' and originating in Chicago. This cocktail is based on the traditional Whiskey Sour, innovatively topped with a layer of red wine, adding depth and visual appeal. Despite its name 'New York Sour,' its direct connection to New York City is not clear. Instead, it represents an important example of classic American mixology innovation, showcasing how subtle yet clever modifications can create a new drinking experience. During Prohibition, this cocktail lost some of its popularity but was revived during the cocktail renaissance and is now considered a classic among classics.

Flavor

The New York Sour combines the robust base of whiskey, the bright acidity of lemon juice, and the deep fruitiness and tannins of red wine, with the egg white adding a silky texture, resulting in a complex and layered flavor profile.

Difficulty

Moderate

Glassware

Rocks glass