New York Sour cocktail was invented in the 1880’s in Chicago. Yes, exactly! You read that right! In Chicago and not in New York as someone would have naturally expected. It is said to have been created by a bartender who also claimed to have invented the Manhattan cocktail. More specifically, according to Food 52, “a bartender began dressing up his sours by adding a “snap” of claret”.
According to David Wondrich, authority figure and historian in the cocktail field, New York Sour was known as “Continental Sour” or “Southern Whiskey Sour” at the time. It only got its latter name in the 1990’s. Quite notable is the fact, that New York Sour cocktail was quite famous during the Prohibition era in the United States (1920-1933).
This spectacular and easy to drink cocktail is a two-tone one with yellow in the bottom and red on the top. Red wine like Malbec and Syrah/Shiraz would make a good choice for this cocktail. There are more than 10 variations of the drink, with some of them including egg white, cognac, ginger syrup, bitters, rosemary, etc. Some of the most famous variations are the Baltimore Bang, the Libertine, Otto’s Sour and Citrus Saveur.
Let’s take a look at the recipe of the New York Sour cocktail!
- 60ml / 2 parts rye or bourbon Whiskey
- 30ml / 1 part fresh lemon juice
- 30ml / 1 part simple syrup
- 15ml / 1/2 part fruity red wine (enough to float)
- 1 orange slice (for the garnish)
Pour the whiskey into a mixing glass or a cocktail shaker. Add the fresh lemon juice and then the syrup. Fill with ice and shake for a bit. Strain the mixture in a cocktail or a rocks glass with ice. Pour slowly the red wine on the back of a spoon so that it floats on top of the drink. The spoon should be held just above the drink’s surface. Garnish with the orange slice and serve.