New York Sour
- By Britt Shoffner
- Dec 6, 2019
A cocktail is only as good as its ingredients. If you’re looking for a solid seasonal cocktail with quality ingredients in mind, then look no further than Public at the Brickyard. This restaurant that focuses on bringing local ingredients to the marketplace has a rotating cocktail list with a large span of liquor offerings. We asked Bartender Kerry Wehner to mix up a unique cocktail proven to be a hit at holiday parties. She delivered a New York Sour that’s as beautiful as it is tasty.
New York Sour Recipe
By Kerry Wehner, Public at the Brickyard
- 2 oz Dickle Rye
- 0.75 oz Simple Syrup
- 1 Lemon, Juiced
- 1 Large Egg White
- 1 oz Malbec
Crack an egg white into a shaker.
Add simple syrup, lemon, whiskey and lastly, ice. Shake for 1 minute.
Strain ice out of the shaker. Then begin a dry shake for another minute.
Strain into Riedel Sour Glass.
Pour 1 oz Malbec slowly and consistently over the back of a spoon into the glass to float.
A classic whiskey sour typically will feature bourbon, fresh lemon juice, simple syrup, and sometimes egg white. What makes Kerry Wehner’s version of this drink special is the addition of Malbec, giving a wonderfully dark fruit smokiness, but also a punch of color!
Using drink-specific glassware will give you the best experience not only when you make this drink, but also when you consume it. When you take the glass to your lips, the outwardly curved edge directs the drink to hit your palate correctly, giving the maximum flavor experience. Its distinct shape also makes it easier to float the Malbec on top of the drink.
Kerry begins the drink by cracking an egg white into a cocktail shaker, followed by a fresh squeeze of lemon with the assistance of a juicer.
She then follows that with a two-ounce shot of Rye Whiskey and some ice.
Shake this concoction for one minute straight. Strain out the ice and dry shake (without ice) once more for another minute.
The addition of egg white in a whiskey sour combined with the vigorous shaking will create a foam. This delicate cloud of foam will rise to the top of the drink after it has been poured out of the shaker.
Next, Kerry delicately, over the back of a spoon, will pour one ounce of Malbec wine to float on top of the cocktail. If done properly, the wine should settle between the top layer of foam and the whiskey sour elixir.
Combining the creaminess of foamy egg white, with the punchiness of a whiskey sour and smoky finish of Malbec, this cocktail is sure to please any palate! Its the perfect addition to your next holiday gathering! Cheers!
You might also try: Ring A Ding Ding