Classic cocktails are the way to go when you’re in the mood for a weekend libation. This New York Sour is one of my all-time favorites!
I’m a pretty simple girl when it comes to my alcoholic beverages. When I want a cocktail that I can mix without thinking, I pour a gin + tonic, but when I want to get a little fancy, it’s a New York Sour all the way. Living in Kentucky means that bourbon would be in our lives whether we’d like it to be or not, so we may as well make the best of it. It’s a good thing we love it in our house.
It hasn’t always been a great relationship between bourbon and I. Like most liquors, it took lots of trial and error before I developed a taste for it. My goal is to someday be one of those women who can order a neat glass of bourbon at a restaurant without batting an eye. Today, unfortunately, is not that day. I will, however, drink New York Sours until the cow’s come home. The base of a NYS is, of course, a whiskey sour. We’re going fully authentic here with an egg white, so make sure you don’t skip it. Use a pasteurized egg and you’ll be fine — no need to be scared. The fun part is the red wine floater that goes on top. Because of the difference in density, the wine floats on top of the sour perfectly with the help of a trusty spoon. I like to use a fruit-forward red like a Malbec for this, but honestly, any red wine will do! With each sip, you get a little, sweet, a little sour, some dryness and a kick from the bourbon. It truly is one of the best cocktails in my opinion!
What’s your go-to bourbon drink? In the summer, I love to whip up a batch of my Manhattan Slushies. YUM!
- 2 oz bourbon
- 3⁄4 oz simple syrup
- 1 oz lemon juice
- 1 egg white
- 1⁄2 oz red wine
- Add all the ingredients except the wine to a shaker and fill with ice. Shake well and strain into a rocks glass filled with fresh ice. Carefully pour the wine over the back of a spoon so it floats on top of the drink.
Recipe adapted from Liquor.com