This New York Sour recipe uses Proof Syrup for just a touch of that “Old Fashioned” flavor. The cocktail is not only tasty, it’s beautiful too!
The classic New York Sour is a whiskey sour with a layer of red wine floated on top. I love a whiskey sour and the addition of a nice red wine gives it a bolder, richer taste profile.
Because sometimes you just need a little more alcohol in your drink.
I discovered this cocktail about 6 months ago when I was looking for something elegant and pretty to serve at a holiday gathering. It’s the perfect mix of sweet, sour, and smooth – and it packs a punch if you use a 100+ proof bourbon like Knob Creek!
I’ve made the classic New York Sour recipe – with 2 oz bourbon, 1 oz simple syrup, 1 oz lemon juice, and 2 oz red wine – many times. It happens to be my favorite cocktail at the moment.
But then I discovered Proof Old Fashioned Cocktail Syrup.
A Slight Variation on the New York Sour Recipe
Proof Syrup intrigued me with its claim to make the perfect tasting cocktail by just adding alcohol. It comes in three flavors: Traditional, Pecan, and Maple Bacon.
It’s a combination of sugar syrup and bitters, and is designed to make a perfect Old Fashioned (another drink I looovvve). Mix Proof with bourbon or rye whiskey and you’ve got a fast, easy, balanced Old Fashioned.
But you can do so much more with it. So I wondered if it might work in a sour recipe. Guess what? It most definitely does.
I created a slight variation of the traditional New York Sour using Proof Syrup for just a touch of that “Old Fashioned” flavor.
To make this cocktail, put a few ice cubes in a cocktail shaker. Add in 2 oz of your favorite bourbon, 1/2 oz of Proof Traditional Syrup, and 1/2 oz lemon juice.
Shake well and strain into a glass of crushed ice. DON’T skimp on the crushed ice! I’m serious! If you want this New York Sour to have that beautiful layered look, the crushed ice is essential in the presentation.
The final step is to slowly pour a couple ounces of red wine into the glass. Sometimes the wine will float on top, sometimes it will sink. I haven’t experimented enough to figure out why (clearly NOT a professional mixologist here). But I suspect it has to do with the heaviness of the wine. And in the classic New York Sour, there is more simple sugar and lemon juice that probably helps the sour portion sink.
In any case, it WILL separate and it will look beautiful. I hope you’ll try Proof Syrup and I hope you enjoy this recipe! I’d love to hear if you have created any of your own variations on the New York Sour cocktail.
- 2 oz Bourbon
- 1/2 oz Proof Cocktail Syrup
- 1/2 oz lemon juice
- 2 oz red wine
- Ice cubes and crushed ice
- If Proof Syrup is not available, use 1 oz simple syrup and an additional 1/2 ounce lemon juice.
- Put a few ice cubes in a cocktail shaker.
- Pour in the bourbon, Proof Syrup, and lemon juice.
- Shake, then strain into a glass of crushed ice. Don't skip the crushed ice - it makes the drink look beautiful!
- Slowly pour a couple ounces of red wine into the glass. The wine may float or sink, depending on the heaviness of your wine.
- Please drink responsibly.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional information is estimated and should only be used as a general guideline.
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