New York Sour
A dry red-wine float adds fruit, tannin, and a vivid aromatic layer to an 1880s rye sour without hiding the contrast beneath egg-white foam.
- Glassware
- Cocktail glass
- Strength
- 23% ABVBefore dilution
Ingredients
- Rye whiskey 60 ml
- Fresh lemon juice 15 ml
- Simple syrup 15 ml Use a one-to-one syrup by weight.
- Fresh orange juice 7.5 ml
- Red wine 15 ml Use a dry, youthful, fruit-forward red wine for the float.
Preparation
- Shake everything except the red wine hard with cubed ice until thoroughly chilled.
- Fine-strain into a chilled cocktail glass without ice.
- Float the red wine carefully over the back of a spoon, then rotate the glass gently to settle the layer.
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