It’s believed to have originated in Chicago as the Claret Snap in the 1880s. History of the New Your Sour New York Sour The whiskey sour can be a classic whiskey sour or a Boston sour with that foamy top, but the key to the New York Sour is that float atop the cocktail. Since both whiskey and wine are aged in barrels, there are a lot of similarities one can play with in terms of flavor. Proceed with a dryer, more tannic wine and you’ll push oak notes from the barrel to the forefront.
Use a fruity wine and you’ll pull out stone fruit or berries out of the whiskey used as the base. It provides the initial nose and flavors you’ll pick up on those first sips and adds that gorgeous red layer atop the cocktail. The kind of wine used for the float can drive the flavors of the cocktail. It’s the usual sour mixture of whiskey, citrus and sweetner, but it adds a finishing touch: a beautiful red wine float. It’s a simple variation on the standard whiskey sour. ( Post may contain affiliate links) What is a New York Sour?
We wrap up the basics with this post on the New York Sour as the third most popular whiskey sour. This week I’m covering whiskey sours, from part 1 where I covered an easy classic whiskey sour recipe to part 2, where we went all in on the Boston Whiskey Sour with a Vegan Whiskey Sour option (my favorite). Makes me wonder if I can freeze wine into cubes to use in whiskey cocktails. Even though I don’t really drink wine any more this cocktail is the best use of wine I can possibly endorse: floating on a whiskey cocktail. It’s National Wine Day so let’s celebrate with a whiskey drink and a wine float, the famous New York Sour. Jump to Recipe Print Recipe New Your Sour
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