New York Whiskey Sour (Featured Chef Madeline Dillon)
Recipe by mixologist, Madeline Dillon, The Dutchess, Rhinebeck, NY.
This classic three-ingredient cocktail is easy to make provided you get the balance just right. Warming bourbon, tart lemon juice, and sweet simple syrup strike a balance that's neither too sharp or sweet. In a New York State of Mind? Add a float of red wine for a NY Whiskey Sour.
Gallery
Ingredients
Ingredients
| 1 whole egg white (dry shaken first) or vegan aquafaba |
| 1/2 oz fresh squeezed citrus juice, usually lemon |
| 1/4 oz maple syrup |
| 2 oz bourbon |
| 1/2 oz bold red wine (Optional: For a NY Whiskey Sour |
New York Whiskey Sour Directions
- Dry shake egg white alone.
- Combine all ingredients, add ice, shake well. (**Only use fresh squeezed lemon - it's key. If you don't have fresh lemon, swap in fresh lime juice.)
- Pour into a coupe.
- Garnish, as desired
To turn your Whiskey Sour into a New York Whiskey Sour: Top with a red wine float by lightly pouring red wine so it floats on top.
Recipe notes
Only use fresh squeezed lemon - it's key. If you don't have fresh lemon, swap in fresh lime juice. If you like yours a little more tart, increase the ratio of lemon juice to simple syrup -- or vice versa if you prefer sweeter. It's your drink, after all!
TIP! For the NY Whiskey Sour: Pour wine over the back of a teaspoon so it floats on top.
