New York Sour

Name: New York Sour
Total time: 3 min
Yield: 1
Ingredients: 60 ml Bourbon whisky; 15 ml Shiraz - float on top; Cherry - for garnish; 1 Egg white; 30 ml Lemon juice; Orange twist - for garnish; 22.5 ml Simple syrup

Ingredients

60 ml Bourbon whisky
15 ml Shiraz - float on top
1 Egg white
30 ml Lemon juice
22.5 ml Simple syrup
Cherry - for garnish
Orange twist - for garnish

oz ml cl

Glass: Rocks

Votes

Your rating

Instructions

Combine the ingredients (except the Shiraz) into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Rocks glass. Float the Shiraz on top. Garnish with the Cherry, and the Orange twist.

Notes

New York Sour is an official IBA cocktail.

Alternate New York Sour recipes

Recipe #86

Lemon twist

Orange twist

Recipe #83

Recipe #84

Rye whisky

Bourbon whisky

Cocktails similar to New York Sour

Gin Sour
- London Dry Gin
- Shiraz
- Bourbon whisky
Pisco Sour
- Pisco
- Shiraz
- Bourbon whisky
Whisky sour
- Shiraz

0 people have tried this recipe

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	150	0	0	0	0	0
Shiraz	?	?	?	?	?	?
Egg white	?	?	?	?	?	?
Lemon juice	6.6	0.1	0.3	2.1	0.8	0.1
Simple syrup	58.5	0.0	2.7	15.1	13.6	0.0
Total	215.1	0.1	3.0	17.2	14.4	0.1

About the ingredients

Cherry: A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.
Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).