Come fall time, and they say New York explodes with colours, music, conviviality and sudden alacrity –there’s a spring in your step and the wind in your hair. It is also the time when you put all your stress at bay and sip on a cocktail christened after the Big Apple – The New York Sour.
Interestingly, the New York Sour wasn’t invented in New York. According to David Wondrich, the New York Sour is from Chicago. In 1880s Chicago, a bartender began dressing up his sours by adding a “snap” of claret. The drink became particularly popular in New York during Prohibition, when the wine, lemon, and sugar were handy camouflages for the not-so-hot whiskey of the era, and at some point, the name stuck. The way the puckery lemon swirls together with spicy rye and dark, warming red wine is perfect for early fall.
Mix Your Own New York Sour
Combine 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice, and 1 ounce simple syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce fruity red wine (such as Shiraz or Malbec) over the back of a spoon held just above the drink's surface so wine floats on top. You can also use some California Cabernet, which is a medium-bodied wine with notes of raspberry, plum skin & black currant and a velvety smooth finish.
The cocktail called “Hot Blooded” gets its name from the ingredients it is made from. A bright, fiery crimson, this concoction mainly comprises of hot peppers and blood oranges (and whisky of course), making it a drink with a refreshing bite. The state you are left in after finishing one such drink may also have something to do with its name!