NO. 1039 · A CLASSIC HOUSE SPEC

New York Sour

Name: New York Sour
Yield: 1 drink
Ingredients: 60 ml Rye whiskey; 22.5 ml Simple syrup (1:1); 30 ml Fresh lemon juice; 20 ml Pasteurized egg white (Exact house foam measure; reference gives an unspecified few drops.); 15 ml Dry red wine (Reserve to float over the finished sour.); 1 Lemon peel; 1 Cocktail cherry

A rye sour beneath a ruby wine float. A little theatre, carefully measured.

CitrusyRichTart

The glass: Rocks glass
The method: Shaken
With ingredients ready: 3 min · Easy

Pour with guided steps Consider the measures ↓

New York Sour serving suggestion — Whiskey · SourA SMALL OCCASION, BEAUTIFULLY CONSIDERED

A PROPER POUR BEGINS HERE

The ingredients.

Rye whiskey60 ml
Simple syrup (1:1)22.5 ml
Fresh lemon juice30 ml
Pasteurized egg whiteExact house foam measure; reference gives an unspecified few drops.20 ml
Dry red wineReserve to float over the finished sour.15 ml
Lemon peel1
Cocktail cherry1

Exact measures for one drink. Fresh ice is part of the method.

US fluid ounces convert the exact milliliter specification and round to three decimal places.

A LITTLE CEREMONY

The method.

Prepare your glass
Set out a clean rocks glass for each serving. Add 120 g of fresh cubed ice to each glass just before pouring.
Measure into your shaker
Measure one serving of rye, lemon juice, syrup, and pasteurized egg white into the shaker. Keep the red wine and garnishes aside.
Build the foam
Seal the shaker without ice. Shake the measured ingredients firmly for one serving to combine the pasteurized egg white with the other liquids. Hold any float, garnish, and sparkling ingredients aside.
Shake until properly cold
Use one serving of the measured ingredients per batch. Add 180 g cubed ice and seal the shaker. Shake firmly until the outside feels very cold. Repeat with fresh mixing ice for each serving.
Strain and finish
Use a cocktail strainer and a fine-mesh sieve to pour into the prepared rocks glass. Slowly pour the reserved measured red wine over the back of a spoon onto the strained sour, forming a separate layer. Leave the wine float unstirred. Add the measured garnish and serve immediately.