New York Sour紐約酸酒

• Whiskey60 ml
• Red Wine15 ml
• Syrup22.5 ml
• Lemon Juice30 ml
• Egg Whitesome

Glass

Rocks glass

Ice

Ice cubes

Technique

Dry shakeShake

Dry-shake the whiskey, lemon juice, syrup and egg white without ice until emulsified, then shake again with ice until foamy. Strain into a rocks glass over ice and float the red wine over the back of a bar spoon.

Chicago bars were already floating red wine on a whiskey sour in the 1880s, under names like Continental Sour and Claret Snap. The name New York Sour settled only in the 1930s in print; the band of wine is the drink's only ornament.