NEW YORK SOUR COCKTAIL
The New York Sour is a classic cocktail that typically calls for bourbon as the base, accented with lemon, simple syrup, egg white, and a red wine float. You can definitely make a great drink with bourbon, but if you’re ready to mix up the standard, Barrell's Dovetail has got you covered.
“I love using Dovetail in replace of the bourbon because Dovetail has the ability to be very complex while being easy to drink and full of flavor,” says Nic Christiansen, Blender and Manager of Blending Operations at Barrell Craft Spirits. Plus, some of the barrels that went into Dovetail were finished in Dunn Vineyards Cabernet casks, which plays beautifully with the red wine float.
The New York Sour recipe calls for a very long shake. Don’t skip this step. It helps create that beautiful, pillowy foam layer that makes egg white cocktails so delectable.
2 oz Dovetail
.75 oz Simple Syrup
.75 oz Fresh Lemon Juice
1 Egg White
.5 oz Red Wine (a fruity one; Nic used California Cabernet)
Add Dovetail, fresh lemon juice and simple syrup into the small side of a Boston Shaker set. Then add egg white and 2 1.5 inch ice cubes to the large side of a Boston Shaker set. Flip the small side of the shaker into the large side and press hard on the top to ensure a seal. Shake vigorously until the ice is melted- you will be able to tell from the sound.
Open with the large shaker on the bottom, then strain with a Hawthorne strainer into Old Fashioned glass filled with ice. It should be frothy. Pour red wine into jigger, and quickly pour into the middle of the drink. Once the drink settles for minute, the red wine should float below the egg white froth and above the base of the drink.