This New York Sour recipe is featured in the Fall and Winter Cocktails feed along with many more. NEW YORK SOUR From Louis’ Mixed Drinks, by Louis Muckensturm, 1906.

Shake vigorously for 10-12 seconds. By the 189Os, recipes dolled up with fancy ingredients like Sloe Gin, other juices such as pineapple, and fruity liqueurs began to emerge, as well as imaginative toppers like ice cream. and found the recipe for the New York Sour which had been The New York Sour incorporates red wine both as a flavoring agent and a garnish.

The French 75 then crossed the Atlantic Ocean and landed in New York City. 30ml rye whiskey Juice of half a lemon The New York Sour then appears in print in 1862 in Jerry Thomas’ How to Mix Drinks. On Thursday before cooking dinner, I cracked open David Wondrich's Imbibe! The New York Sour then appears in print in 1862 in Jerry Thomas’ How to Mix Drinks. In truth, the recipe dates as far back as 1856 – cocktail historian David Wondrich notes its earliest incarnation on the handwritten drink menu from a Toronto saloon in that year.

New York Sour With its trendy gradient coloring and clever combination of red wine and rye whiskey, you’d be forgiven for thinking the New York Sour is some newfangled hipster creation. Un cóctel al estilo Boardwalk Empire: el New York Sour 11/09/2014 07/10/2014 2 minute read by Ismael Labrador.

According to David Wondrich, author of Imbibe!, there is evidence of a hand-written cocktail menu dating from 1856 in Toronto that includes the New York Sour. In Recetas de cócteles. First up is a Negroni which swaps fino sherry for gin, pairing it with Victory Bitter and Lustau Vermouth. : “From roughly the 186Os to the 196Os, the Sour, and particularly its whiskey incarnation, was one of the cardinal points of American drinking.” The New York Sour is among the more basic recipes that abounded through the 187Os & 188Os, and were typically understood by their base spirit (Brandy Sour, Whiskey Sour, etc).
Combine the whiskey, lemon juice, Curaçao and syrup in a cocktail shaker with ice. Glass: Sour Garnish: None Method: Shake or throw ingredients over ice.

Imbibe took a seat in Sabor’s buzzy bar area to try out the new drinks. Whether this older drink was the same combination of sour mix, whiskey and wine is also not known. All Posts Under Imbibe! The Fino Negroni. Add rye, lemon juice, curacao, and ice and shake. Strain into a cocktail or sour glass and float the wine on top. The New York Sour, funnily enough, was invented by an anonymous bartender from Chicago in the late 1870s. The sherry’s nuttiness is complemented by a briny olive garnish, for a smart, lower-abv riff on a classic.
and found the recipe for the New York Sour which had been mentioned on Chow.

The New York Sour is among the more basic recipes that abounded through the 187Os & 188Os, and were typically understood by their base spirit (Brandy Sour, Whiskey Sour, etc). 2 ounces rye whiskey 3/4 ounce fresh lemon juice 1/4 ounce rich (2:1) simple syrup (or to taste; use more if your syrup is 1:1) 1 dash orange Curaçao 1/2 ounce dry red wine. As David Wondrich notes in IMBIBE!

116) It became iconic at the Stork Club, a Manhattan nightclub that often attracted a posh crowd in the Jazz Age. According to David Wondrich, author of Imbibe!, there is evidence of a hand-written cocktail menu dating from 1856 in Toronto that includes the New York Sour.