Originally, the Brandy Sour was the king of the Sour family of cocktails – which pair a base spirit with citrus juice, sweetness and egg white for a fluffy head.
These days, there's one undisputed champ: the Whiskey Sour, which took charge during the French grape blight of the late 19th century, and became one of the most popular cocktails in America in the Prohibition era. The Whiskey Sour dates back to at least 1883, but probably earlier.
This version is an Australian take on the "New York Sour", which is notable for adding a float of red wine, bringing delicious fruity tannins and complexity. Floating the wine takes a delicate hand, so be careful. The New York Sour is a modern creation, emerging in the 1990s. Before then, Sours had either red wine, or egg white, but not both!
Don't skip the egg white (or Aqua Faba for our vegan friends) it brings texture and visual appeal!
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Ingredients
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Garnish Orange Bitters Ice Cubes (for shaking) Glass Tumbler
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Equipment Checklist Hawthorne Strainer Shaker
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Recommended Whiskies |
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Instructions 1. Add all your ingredients to the shaker. 2. Seal shaker without ice and shake to emulsify the egg white. 3. Fill shaker to the brim with cubes of ice. 4. Shake hard for 30 seconds. 5. Fine strain into tumbler. 6. Carefully pour red wine over the back of a spoon so it floats on top of the cocktail. 7. Optionally add a couple of drops of Orange Bitters.
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Bartender’s Top Tips For a vegan alternative to Egg White, substitute for Aqua Faba - this is the brine found in tinned chickpeas! Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer. Fine straining through a mesh strainer (like a tea strainer), removes all the small chips of ice to create a silky smooth texture. |
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