Making a New York Sour!

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Today I'm making a New York Sour! With the addition of a red wine float, this was an early riff on the whiskey sour and it dates back to the late 1800s. Does it work? Yes. Is it delicious? Yes. Is it pretty to look at? Yes. Is it from New York? Nope (I'll explain). With properly floated red wine, the New York Sour maintains a beautiful separation right down to the last sip. This one is for both the wine lovers and the cocktail enthusiasts out there - we all win! Cheers!

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TIME STAMPS
Intro: 0:00
The History: 0:34
The Booze: 2:57
Original Grain: 3:43
The Recipe: 4:50
Sips: 6:20

THE NEW YORK SOUR RECIPE 4:50
1.5 oz. (45 ml) Basil Hayden Bourbon
3/4 oz. (22.5 ml) fresh lemon juice
1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
1/2 oz. (15 ml) aquafaba OR 1 egg white
3/4 oz. (22.5 ml) red wine (float)
Lemon oil (optional)

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/4akT1dn
Metal pour spouts: https://amzn.to/3waGiYA
Bar spoon: https://amzn.to/3wkkDhg
Peeler: https://amzn.to/36tNxOo
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER

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Anders Erickson
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Video and editing by Azusa Inaba 🎥 🎨