Today on Booze On The Rocks, we make the New York Sour. The Traditional sour is composed of spirit, citrus and sugar (and sometimes egg white) and accounts for many of the best-known cocktails. Cocktail historians believe it originated in Chicago during the 1870s or 1880s. However, it operated under other names during this time, including the Continental Sour, Southern Whiskey Sour, the Chicago Sour and even the Claret Snap. It later gained fame as the New York Sour in Manhattan. Try it out, and let me know what you think.
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BAR TOOLS
Mixing Glass [ Ссылка ]
Pint Glasses [ Ссылка ]
Shaker Tin [ Ссылка ]
Japanese Jigger [ Ссылка ]
Barspoons [ Ссылка ]
Hawthorne Strainer [ Ссылка ]
Julep Strainer [ Ссылка ]
Fine Mesh Strainer [ Ссылка ]
Nick & Nora Glasses [ Ссылка ]
Highball/Collins Glasses [ Ссылка ]
Rocks Glasses [ Ссылка ]
Hurricane Glasses [ Ссылка ]
Surfside Sips [ Ссылка ]
COCKTAIL BOOKS I RECOMMEND
The New Craft of The Cocktail [ Ссылка ]
Bartender's Manifesto [ Ссылка ]
Beach Bum Berry's Remixed [ Ссылка ]
Beach Bum Berry's Grog Log [ Ссылка ]
Beach Bum Berry's Intoxica [ Ссылка ]
Death & Co: Modern Classic Cocktails [ Ссылка ]
Savoy Cocktail Book [ Ссылка ]
Liquid Intelligence [ Ссылка ]
Imbibe [ Ссылка ]
The Bar Book [ Ссылка ]
Gotham City Cocktails: [ Ссылка ]
NEW YORK SOUR
2 oz/60 ml Bourbon
1 oz/30 ml Lemon Juice
.5 oz/15 ml Rich Simple Syrup (2:1)
1 Dash Angostura Bitters (Optional)
1 Egg White (Optional)
.75 oz/22.5 ml Red Wine (Float)
Method
1. Add all of the ingredients to the Shaker tin except the wine.
2. Shake hard without ice for 10-15 seconds.
3. Shake hard with ice for 10-15 seconds.
4. Fine strain into a Rocks Glass over fresh ice.
5. Float the red wine on top.
6. Espress a lemon peel over the glass and discard.
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How To Make The Perfect New York Sour
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