New York Sour
It poured here last week. I mean, poured. We broke rain fall records all over Southern California. But it didn’t just rain; it was really, really cold. I know temperatures in the 40’s aren’t cold in some parts of the country, but here in Los Angeles, low to mid 40’s is friggin’ cold! So, when sweaters and jackets are all I’m wearing, the only thing I’m interested in drinking is whiskey, bourbon or brandy. I’m not sure why I associate brown liquor with winter, but I do. That’s why today I’m making you a New York Sour.
If you think I’m making up a cocktail or putting my own twist on the classic Whiskey Sour, I’m absolutely not. This classic dates all the way back to the late 1800s when a bartender in Chicago decided to add claret to the original whiskey sour. Claret is what they used to call red wine back in the day. But don’t think that this is simply a whiskey sour with red wine added. It’s actually a whiskey sour with a red wine float.
So, how did a cocktail that was created in Chicago, become a New York Sour? It wasn’t originally called a New York Sour. Originally it was called a Continental Sour or a Southern Whiskey Sour and sometimes it was even called a Claret Snap because of the red wine float. See, before the turn of the century (and even today) cocktails would go through at least one if not several name changes before a name stuck. That was the case with this drink. Although it’s unclear why the New York Sour is the name that finally stuck, one can assume that since the big apple has always been a hot spot for cocktail creativity, it was only natural it took the city’s moniker once it became popular.
Like most sours, this one definitely has some tang, but the dry red wine adds some nice flavor while at the same time adding a beautiful pop of color. Although I followed the original recipe and used sugar, if you like your sours a little sweeter (and I do), I would recommend substituting simple syrup for the sugar as it mixes better than the fine granules do. But no matter which way you choose to shake up the cocktail, the New York Sour will definitely warm your cockles during these chilly winter months.
New York Sour
Ingredients:
- 2 oz. rye whiskey
- 1 teaspoon sugar (or 3/4 oz. simple syrup)
- 3/4 oz. lemon juice
- 1/2 oz. dry red wine (like a cabernet or merlot)
Directions:
- Pour all the ingredients except the wine into a cocktail shaker. Add ice and shake until chilled, at least 10 seconds.
- Strain into a rocks glass and add ice. Carefully pour the wine over a spoon into the glass so you have a nice float of wine and definite separation of color. Serve immediately then stir to combine the flavors.
