The New York Sour was making the rounds in the late 19th century. According to David Wondrich the drink was known as the Continental Sour and the Southern Whiskey Sour, before the name of the New York Sour stuck and came into common use during the early part of the 20th century.
The drink itself is a classic whiskey sour with one key difference. It has a float of red wine. This takes the simple whiskey cocktail in a whole new and wonderful direction. This drink is simply delicious. I decided to take the New York Sour and up the ante just a little. I replaced the called for red wine float with a float of sparkling Shiraz wine.New York Sour
.75oz lemon juice
.5oz simple syrup
Float .5oz red wine (I used Cape Jazz Shiraz) Shake the first 3 ingredients with ice then strain into a chilled cocktail glass. Using the back of a spoon float the red wine on top so that it forms a neat layer.
After mixing up the New York Sour I got to thinking about creating a sour in the same vein but with beer as the float instead of the wine. Since I was using beer I changed my base spirit to Genever because of it’s malty quality. In Holland drinking Genever with a beer chaser is called kopstoot which means headbutt.
The beer I selected was Brooklyn Local 2. The beer is a deep reddish mahogany color with aromas of honey and citrus. It opens with a fruity yet dry taste along with notes of citrus and great carbonation. It finishes with a caramel and a rich dark chocolate taste.
.75oz lemon juice
.25oz simple syrup (try with runny honey to play off the honey in the beer)
small bar spoon of citrus marmalade
float .75oz Brooklyn Local 2 Shake the first 4 ingredients with ice then strain into a chilled cocktail glass. Using the back of a spoon float the beer on top so that it forms a neat layer.
This is one of my favorite creations. The maltiness of the Genever pairs perfectly with the beer. The sweetness and bite of the citrus is offset by the dry chocolatey finish of the beer creating a well balanced drink. Enjoy!