Ned King’s New York Sour

Ned King, Gigantic | Easthampton, Massachusetts

NY Sour Cocktail Recipe

Ned King’s admiration for the New York Sour started with its enticing appearance, but he’s gained an appreciation for its effect on his guests, too. Because it’s a variation on the classic Whiskey Sour, King says it provides his customers with a stepping stone to the more complex drinks on his bar’s menu. When building his version, he begins with a sturdy base of 100-proof rye, lemon juice, and 2:1 cane sugar syrup. For the float, he uses a Spanish red, Pedro Gonzalez Mittelbrunn Castilla y León—its “currant-raisin-spice character” complements the rye whiskey, King notes—being sure not to exceed his ideal measure of a half-ounce of wine.

Ingredients

Serving: 1

  • 2 ounces 100-proof rye, preferably Rittenhouse
  • 2 ounces 100-proof rye, preferably Rittenhouse
  • 1 ounce lemon juice
  • 1 ounce lemon juice
  • 1/2 ounce rich cane sugar syrup (2:1, cane sugar: hot water)
  • 1/2 ounce rich cane sugar syrup (2:1, cane sugar: hot water)
  • 1/2 ounce dry red wine, preferably preferably Pedro Gonzalez Mittelbrunn Castilla y León
  • 1/2 ounce dry red wine, preferably preferably Pedro Gonzalez Mittelbrunn Castilla y León

Directions
  1. Combine the rye, lemon juice and syrup in a cocktail shaker.
  2. Add ice (preferably two 2-by-2-inch cubes, cracked) and shake vigorously until chilled.
  3. Strain into a double rocks glass over a big cube, and float wine on top.

Tagged: float, sours