It’s a whiskey sour with a red wine float — but it’s also so much more than that. With various different preparations in modern mixology, the New York Sour is also strange in that it's gone by many monikers over the years, and despite what we now call it, its creation holds little or no ties to the Big Apple. Here to explore the New York Sour with us today is the legendary bartender, consultant, and singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe!
Frank Caiafa’s New York Sour Recipe
Ingredients
- 2 ounces 86 proof rye whiskey
- ¾ ounce simple syrup (1:1)
- ¾ ounce fresh lemon juice
- Garnish: red wine, such as Bordeaux or Rioja
Directions
1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice.
2. Shake until chilled.
3. Strain into a footed stem glass.
4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon.
The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book
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