New York Sour
Learn how to make a New York sour cocktail. I sweeten mine with maple syrup instead of simple syrup for a subtle flavor boost! Recipe as written below yields one cocktail. You can make two or three cocktails at once in your cocktail shaker; just pour them over ice and top each one with a wine float as explained below.
Ingredients
- 2 ounces (¼ cup) rye whiskey or bourbon (I like Rieger’s brand—a local Kansas City distillery—and Bulleit)
- 1 ounce (2 tablespoons) fresh lemon juice
- 2 to 4 teaspoons maple syrup or simple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)
- ½ ounce (1 tablespoon) fruity red wine*
Instructions
- Fill a cocktail shaker or mason jar with ice. Pour in the whiskey, lemon juice and maple syrup. Securely fasten the lid and shake for about 30 seconds.
- Pour fresh ice into your cocktail glass. Strain the cold whiskey sour mixture into the glass. Slowly pour the wine over the back of a spoon held just above the drink’s surface, so it has a nice layered effect. Sip up!
Notes
Recipe adapted from my cinnamon maple whiskey sour and Bon Appetit.
*Wine notes: Look for wine descriptions that suggest notes of cherry/plum/berries, etc., and you should find a winner. Avoid using a particularly spicy or dry red wine. I used an organic Cabernet Sauvignon from Trader Joe’s labeled “Rare Earth.”
Egg white option: For a foamy top, follow the dry shake method described in my Whiskey Sour. I prefer my New York sour without it since it already has a layered appearance and complex flavor, but you can incorporate it if you’d like.
Nutrition
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Find it online: https://capital-riseup.pro/maple-new-york-sour/%3C/a%3E%3C/p%3E