“New York” Sour, A Perfect Fall Whiskey Cocktail (with Optional Egg White Foam)

I’ll admit, I am a fall denier.  I just…REFUSE to accept when summer is slipping away from me and autumn is careening in.  But this New York sour cocktail is helping soften the blow this year, with its lovely fall vibes.  And it’s so pretty!!

You might also like:  13 Amazing Fall Cocktails to Fall in Love With

I love me a whiskey sour.  It was my gateway cocktail in learning to love bourbon, and still one of my go-to drinks (which reminds me, I still owe you guys a batch whiskey sour recipe).

What is a New York sour? 

The New York sour is a traditional whiskey sour with a red wine float on top, and to me feels like a perfect way to ease into fall.  The splash of dry red wine balances the lightly-sweet and tart whiskey sour and adds a little extra depth of flavor.

And now the question…to egg foam or not to egg foam???

I do STRONGLY prefer whiskey sours with the traditional egg white foam, but I hadn’t had much success getting it right at home.  I didn’t get as much foam as I wanted, and I somehow always ended up with a glob of egg white in my mouth, which, YUCK. 

But I think I’ve cracked it now!  The key is in three separate shakes.  Stick with me, it’s not hard or time-consuming, and does make all the difference. 

You start with a “dry” shake (no ice) with the egg white, then a dry shake with the liquids (minus the wine) added, and finally a shake with ice cubes to cool it down and really emulsify it.

So let’s do this, shall we??  If you’re using the egg white (or aquafaba), put that in the shaker first and give it a really strong “dry” shake by itself for 15-20 seconds.  This helps break up the egg white proteins and create foam.

Then add the bourbon, lemon juice, and simple syrup into the shaker with the egg white and shake for another 15 seconds. 

Last, add ice to the shaker and give the whole mixture another shake for 10-15 seconds (to cool it down, mostly, plus a little more emulsifying and getting a really good foam).

Pour the liquid into a rocks glass with fresh ice (you may add some of the ice from the shaker too if you want).  You should have a good foam on the top.

Lastly is the fun part, and what makes this a “New York” sour…pour the red wine gently into the glass over the back of a spoon (this helps create the layer so it floats).

If you’re feeling fancy, you can garnish with a lemon slice and a maraschino cherry threaded on a cocktail stick.  I didn’t have anything on-hand, so had mine naked (the drink, to be clear…).

I feel like that glass and beautiful Chambord coaster are garnish enough, to be honest.  I’m telling you, you need a New York sour in your life today…you’re just three shakes away from greatness!

Other whiskey drinks you’ll love:

• “43 Flip”: Creamy Whiskey Cocktail with Licor 43
• “Preservation Punch” Whiskey Cocktail
• Sage Advice:  A Winter-y Bourbon Cocktail
• The Caribou: A Cozy Port & Rye Whiskey Cocktail
• Bourbon Milk Punch Cocktail
• “Trouble In Paradise”: Spiced Peach Bourbon Cocktail
• A Perfect Amaretto Sour Cocktail (with Bourbon)

Original recipe adapted slightly from Sidewalk Shoes and Zestful Kitchen

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"New York" Whiskey Sour Cocktail (with Optional Egg White Foam)

Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes

The New York whiskey sour is a twist on the traditional cocktail, including a red wine float. It's super easy and perfect to transition into fall flavors.

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Ingredients

• 2 ounces of a good bourbon or rye whiskey
• 1 ounce of fresh lemon juice
• 1 ounce of egg white (optional; about 1 egg's white)
• 3/4 of simple syrup or pure maple syrup (both are great; I like mine closer to 1 ounce)
• 1/2 ounce of a dry red wine

Instructions

1. If you're using the egg white (or aquafaba), put that in the shaker first and give it a really strong "dry" shake by itself for 15-20 seconds. 
2. Then add the bourbon, lemon juice, and simple syrup to the egg white in the shaker, and shake for another 15 seconds. 
3. Last, add ice to the shaker and give the mixture another shake for 10-15 seconds (to cool it down, mostly, plus a little more emulsifying and getting a really good foam).
4. Strain into a rocks glass with fresh ice (you may add some of the ice from the shaker too if you want).  You should have a good foam on the top.
5. Lastly, pour the red wine gently into the glass over the back of a spoon (this helps create the layer so it floats, vs. just pouring in directly).
6. If you're feeling fancy, you can garnish with a lemon slice and a maraschino cherry threaded on a cocktail stick.

Notes

• The key here is in 3 separate shakes. It doesn't take much time, but makes all the difference in texture of the egg white foam.
• I like my whiskey sour a bit on the sweeter side so use closer to 1 ounce of simple syrup.

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