New York Sour

Rating: 4.5 out of 5.

Recipe from Mixel-
Michael Madrusen/Zara Young- A Spot at the Bar

22.5ml fresh Lemon Juice
22.5ml Simple Syrup 1:1
1 Egg White
30ml Red Wine, to top.

The recipe states the egg white is optional .

Add all ingredients, except the wine, to a shaker and dry shake, without ice. Then shake again with ice, and strain into a frozen sour sour glass over ice. Carefully pour the wine over the back of a spoon to float.

This is where I veered off this recipe. I had seen photos where the red wine had been turned into a foam. I have an isi whip, so I thought why not!

It involved 1.5 sheets of gelatin soaked in cold water, then squeezed to remove excess water. Then melt the gelatin with a small amount of hot water to dissolve. Then gradually add the wine while continuously stirring.

Fill everything into the cream whipper and charge with a N2O cartridge, shake, then refrigerate.
I followed the alternative direction and pre chilled the wine before mixing with the gelatin . I had to be prepared for this, so the day before, had put a bottle of red in the fridge.

That way, could use the end product right away.

Remember, you are drinking this wine along with your good bourbon, so choose a pretty good quality wine as well. You don’t want a cheap shitty wine to pair with your good whiskey.

Creamy red wine foam is the first thing you feel and taste, but is quickly followed by the sweetness of bourbon and acidity of lemon. Since I used a dry red wine (Rioja), it was a nice contrast. An overall refreshing drink, but the wine adds a certain complexity that a Whiskey Sour is usually missing.
It’s funny, I had always avoided making this drink, because I viewed the combination of wine and spirit kind of weird. But it was so complex, as to be a drink well worth the effort.

Definitely a Maraschino cherry.

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