New York Sour
Based on the classic Whisky Sour, this Bulleit twist is made decadent with Ruby Port.
Serves:
Ingredients
1.75oz Bulleit Bourbon
0.75oz Lemon Juice
0.5oz Sugar Syrup
0.75oz Ruby Port
0.75oz Egg White
1 Lemon Wedge (Garnish)
Equipment
1 Rocks Glass
1 Ice Scoop
1 Jigger
1 Tongs
1 Cocktail Shaker
1 Hawthorne Strainer
method
Shake all the liquid ingredients, except for the Ruby Port, with ice.
Strain into an ice-filled Rocks glass.
Garnish with a Lemon wedge.
Float the Ruby Port over the top.
Alcohol content
Alcohol content: 19.1g per serve
Interesting Facts
The Sour is the base for many other classic cocktails, including the Margarita, the Daiquiri and the Sidecar.
History of the Drink
The British Navy played a significant role in the evolution of the Sour, as the sailors often mixed their Rum rations with lime juice to help combat scurvy and malnutrition during long voyages at sea. This mixture, known as Grog, became a staple of British naval life and helped to popularize the use of citrus juices in cocktails.
The popularity of Grog and other Rum-based drinks among sailors eventually spread to the shores of England, where Punch Houses began to spring up in the 1600s. These establishments served a variety of Rum-based punches and grogs, which often included citrus juices and other ingredients to balance out the strong flavors of the Rum.
The Sour is a direct descendant of the Punch and evolved over time to include a variety of other ingredients, such as egg whites and Bitters, which added new dimensions of flavour and complexity to the drink.
One of the most appealing aspects of the Sour is its versatility. The drink can be made with a variety of spirits, including Whiskey, Gin and Tequila. Each spirit imparts its own unique flavor profile to the drink. Additionally, bartenders may choose to experiment with different types of citruses, such as Lemon, lime or grapefruit to create a truly custom cocktail.
