"One of the oldest recipes for a classic, pre-Prohibition whiskey sour calls for a simple mixture of sugar, lemon juice, and whiskey. While some renditions swap simple syrup in place of sugar or add an egg white to the recipe to give it a frothy body, another variation on this famous favorite, widely known today as the New York sour, includes a float of red wine."
"At that time, the drink went by several different names: a continental sour, southern whiskey sour, Brunswick sour, and even a claret snap - the latter of which was named for the red wine that floated atop the drink. It seems the drink gained popularity in the Big Apple over the years, so that by 1935, the post-Prohibition book "Mr. Boston: Official Bartender's and Party Guide" referred to the drink as a New York sour."
The New York sour is a variation of the classic pre-Prohibition whiskey sour that pairs sugar, lemon juice, and whiskey with a red wine float. The drink was popular in Chicago bars in the 1880s and appeared in an 1883 Chicago Tribune description. The cocktail circulated under names like continental sour, southern whiskey sour, Brunswick sour, and claret snap before gaining popularity in New York and being named the New York sour by the 1935 Mr. Boston guide. A common home recipe uses bourbon or rye, lemon juice, simple syrup, and an optional egg white.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]