New York Sour
Rabbit Hole Distillery
The New York Sour is an upgraded version of the Whiskey Sour recipe. It features whiskey, lemon, sugar, egg white with a float of dry red wine. The wine adds another layer of complexity working in unison with the high rye bourbon; and a beautiful red color. Other names this popular cocktail have carried is the Continental Sour.
2.5 ounces high rye bourbon
1 ounce freshly squeezed lemon juice
3/4 ounces simple syrup (Bonus simple syrup recipe in notes section below)
- 1 egg white (optional)
1/2 ounce dry red wine (Merlot)
Add the high rye bourbon, lemon juice, simple syrup and egg white (optional) into a cocktail shaker with ice and shake hard until well-chilled.
Strain into a rocks glass over fresh ice.
Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink.
- 1/2 cup pure (organic) cane sugar
- 1/2 cup of spring water, or Kentucky limestone filtered water
SIMPLE SYRUP DIRECTIONS
- In a small saucepan, combine sugar and water on medium heat and stir until sugar is dissolved.
- Once cool, transfer to mason jar and place in fridge.
Warning: Consuming raw eggs carries a risk of food borne illness. Proceed with caution. Be sure to clean the outside of the egg shell thoroughly with soap and water before cracking.