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By Dappered Drinks Correspondent and Official Bartender Michael Bowers
If you’ve only had whiskey sours made with sour mix, you’ve never really had a whiskey sour. A whiskey sour made with sour mix is like a grilled cheese made with Velveeta: it’s not so much a substitute for the real thing as a willful act of bad taste. And, at risk of straining the comparison, good whiskey sours, like good grilled cheeses, are insanely easy to make, hinge on the quality of your ingredients, and are perfect starting points for embellishment. Below are some recipes, one for a classic Whiskey Sour and one for my favorite embellishment of the original, the New York Sour.
The New York Sour simply adds a float of red wine to the top of the drink. It sounds odd at first, but once you’ve tried it you might cast aside the standard sour entirely. Don’t mix the layer of red wine into the drink—drink through it. The contrast between the aroma of the wine on top and the flavor of the drink below is what makes the New York Sour so special.
Though it’s not necessary for flavor, you should consider using the optional egg white in the first recipe. Egg white adds a fantastic silky texture to a whiskey sour (or any other cocktail for that matter). Use the freshest eggs possible to avoid any eggy smell or taste.
And with both drinks, two general rules of mixing drinks apply: use freshly squeezed juice, and don’t mix with booze you wouldn’t drink on it’s own.
Whiskey Sour
- 1.5 oz Rye or Bourbon whiskey
- .75 oz Fresh lemon juice
- .5 oz 2:1 simple syrup*
- 1 egg white (optional)
Combine all and shake. Shake with extra vigor if using the egg white. Strain into a chilled cocktail glass or coupe, or serve over ice if you are so inclined. Garnish is unnecessary.
New York Sour
- 1.5 oz Rye Whiskey (100 proof is preferable)
- .75 oz Fresh lemon juice
- .5 oz 2:1 simple syrup*
- .75 oz Dry red wine
Shake rye, lemon juice and simple syrup and strain into a double old fashioned glass filled with ice. Gently pour the wine over the back of a spoon held just above the drink so that it floats on top.
*Combine two parts sugar and one part water in a pot over medium heat. Whisk until sugar is dissolved and remove from heat. Do not let the syrup come to a boil. Add one large pinch kosher salt per cup of sugar used and whisk again to dissolve. Let cool. Store in a jar in the fridge and it will last nearly forever.
About our Bartender – Michael Bowers is the Head Bartender at the Modern Hotel and Bar in Boise, Idaho. His patrons know him for the uncanny precision with which he tends his bar. Michael’s cocktails have been noted by, among others, Food and Wine, Sunset Magazine, GQ, and the New York Times. See more in The Drink archive.
I’ve heard a lot about adding a shot of vodka to your whole batch of simple syrup for a longer shelf life, but I’d imagine this is in the case you leave it outside the fridge. If refrigerating (as I do also), take the simple syrup out about 20-30 minutes before using to get a less viscous consistency which makes it easier to shake/stir into the other ingredients.
I love a good whiskey sour but personally I prefer to muddle the lemon to produce my lemon juice. Also for a nice touch consider rubbing the rim with a lemon twist then tossing it in to garnish.
I can’t find a bar around here that doesn’t make a whiskey sour with sweet and sour mix. Sigh.
Is there any advantage/disadvantage to changing the sugar ratio in simple syrup? I fell madly in love with Mint Juleps last summer with a 1:1 minted syrup & find them perfectly sweet for my palate.
@solefulstrut It can somewhat depend on the bourbon/whiskey you choose. Some are definitely sweeter than others. I typically prefer a 1:1 ratio as well as starting point. It’s all personal preference.
Thank you. Maker’s Mark is my inexperienced bourbon of choice, so there you have it.
I use 2:1 because I prefer the texture of drinks made with it over drinks made with 1:1 (which is far more commonly used than 2:1). It’s a small difference, but noticeable if you’re paying attention. There’s not an issue with drinks being too sweet, since less 2:1 syrup is called for in recipes designed with it. That said, there is absolutely nothing wrong with using 1:1, and if that is what you have on hand it would be silly to make a 2:1 batch for this or any other recipe.
Note though, 2:1 is not twice as sweet as 1:1 by volume. To use 1:1 in place of 2:1, adjust up the amount of syrup you use by 50%, so .75 oz in the above recipes instead of .5 oz. To use 2:1 in a recipe calling for 1:1 adjust down the amount of syrup you use by 33%.
An excellent column, Mr. Bowers! I look forward to trying the New York variant.
Since this drink uses simple syrup, you might consider using a less sweet whiskey, such as rye. Bulleit makes a very good (and affordable) rye, and if you feel like stepping it up a lot more, try Sazerac 6 year. It’s almost too good to mix in a cocktail, but it would make one incredible sour. In fact, I believe I’ll do that tonight. However, if the thought of switching to rye is a bit overwhelming, try Bulleit’s bourbon first. It has a higher rye content than most other bourbons, and as such, makes a good gateway whiskey. Also, get something other than Maker’s as soon as you possibly can. Your tastebuds will thank you. There’s no judgement from me, though. I started my journey on old fashioneds made with Maker’s. 🙂
Oh crap, I have always hated Whiskey Sours since my days at the University of Georgia, until tonight. What a great and simple recipe. Well done Dappered.
I will see if I can locate a bottle of Bulleit, as my Maker’s is perilously low. I understand you cannot speak for my tastes, but does Bulleit make for a better sipping whiskey? I have tried to acquire a taste for sipping whiskey, using primarily Crown Royal & Maker’s, but always end up adding Coke. Would you say it is the whiskey I am choosing or my taste buds simply don’t care for whiskey on the rocks? For what it’s worth, I gave my Brother a bottle of Highland Park Single Malt 12 year & after partaking with him, it did not fuel a need to add Scotch to my bar.
Also, I would be interested in your Old Fashioned recipe, if you are so inclined.
Tried the New York last night, and it was fantastic! My wife and I both loved it. Cheers!
It is my opinion that Bulleit does, indeed, make a much better sipping whiskey. In order to be a bourbon, the mashbill has to be at least 51% corn, and the other 49% (or less) can be any mixture of grains/barley. Most bourbon contains much more than 51% corn, and the rest is comprised of rye and barley. Maker’s, however, is a wheated bourbon. This means they use wheat instead of rye. I don’t personally care for wheat-based alcohols anymore. To my palate, they are much more harsh than their rye-based cousins. Rye has a much better, and more nuanced, flavor. Bulleit bourbon has one of the highest rye mashbills, as well. I would actually recommend you try the bourbon first. I think you’ll really enjoy it.
I would say that your problem with sipping whiskey is definitely related to the quality you have had so far. Maker’s and Crown Royal are not great whiskeys. They are passable as mixers but are otherwise quite boring (and they each have some harsh grain flavors). Highland Park 12 is, to my mind, a very enjoyable single malt, but it is not the first single malt I would recommend to someone new to that world. Here’s what I would recommend you do: try this old fashioned recipe (http://www.esquire.com/drinks/old-fashioned-drink-recipe). It is very basic. You’ll notice it doesn’t call for a maraschino cherry or orange wedge to be muddled with the sugar. If you would like, add a slice of orange peel. Twist it over the drink to release the oils, and toss it in. As you get used to this recipe, slowly increase the amount of whiskey from 2 oz to 3 oz. You’ll start to get more of the whiskey flavor and less of the sweetness from the sugar. When that flavor no longer seems so overwhelming, try just a single ice cube with some bourbon. It doesn’t have to be a lot. Sip it slowly and savor the different flavors. Try to identify some individual notes. Don’t jump into it right away, though. I mean, you can do whatever you want, but I think easing into it might be a better way to go.
You’ve been very accommodating to my questions, for which I am very grateful. Professor, if you would permit me one further question, since you broached the subject: For future reference, what is a Single Malt (or blend for that matter) that you would recommend to a Scotch neophyte?
If you like, we can continue this conversation elsewhere (I may pose a plethora of questions, so email at your own peril).
bourbonblues7@gmail.com
I’m just drinking a New York Sour at the Modern, made by the master himself. Wow! This elevates a great cocktail to a new level. Wonder if mine will be this good.
Actually, this would be interesting to read. Please post the response! I drink Scotch on occasion, but it’s always interesting to hear what other folks recommend. Sometimes they’ll trot out a great one I’ve never head of…
Joshua_Luke, some coworkers & myself were having a discussion regarding alcohol & it reminded me of this discussion some time ago. Thank you for your kind recommendations; I am pleased to note I now often enjoy a few fingers (or is that a term reserved for scotch only?) of Bulleit neat or with a single ice cube, not to mention many Old Fashioned’s. I have tried a few others, Rittenhouse, Elijah Craig, Dark Horse (local distillery), but thus far I always return to Bulleit; though I have yet to try their Rye offering. Wild Turkey 101 Bourbon & Rye are on the list as well, as I consistently read good things about those releases. So again; thank you (& you, Dappered!).
“May we live to learn well, and learn to live well.”
It was a pleasant surprise to see your reply in my inbox this morning! I believe I must have missed out on your original reply, so my apologies for such a delayed response. Yes, I do believe that term can be used for any type of delicious brown liquid (or even other colors, although slugging back a few fingers of gin neat might not be my idea of a good time). 🙂 I’m glad to hear that you’re still enjoying Bulleit, as it still represents a great value in this world of rapidly increasing whisk(e)y prices. Rittenhouse, Elijah Craig, and Wild Turkey are all also great whiskies, in their own ways. Dark Horse! Being an expatriate of Kansas, I have been interested in trying the Dark Horse products ever since I became aware of them, but sadly, they don’t have distribution on the West Coast just yet. How did you like their whiskey?
Speaking of gin, I still need to dive into a bottle. Broker’s (Thank you, Joe) is at the top of my list.
I still consider myself quite inexperienced in the world of whiskey, so
take my thoughts accordingly. I find it a bit hotter/spicier than
Bulleit & Elijah Craig, therefore I don’t care for it as
much/haven’t developed a taste for it as of yet. Makes a fine Old
Fashioned though & probably a Manhattan as well if my vermouth were not old. I would like to see how the “spiciness” of it
compares to a rye (unfortunately I do not have any in stock at the
moment to compare (an empty bottle of Rittenhouse teases me as it
functions as a
placeholder); I find the only way I can adequately describe a spirit is
in direct comparison to one I like. I should take more time to
entertain the nose, mouthfeel, etc. Also, as it was a gift, it serves
as my “reserved” bourbon & as a result has only seen 2 or 3 pours.
Being a former Free Stater perhaps I could procure you a bottle for a more astute observation.
Your notes on the Dark Horse make a lot of sense, as I would imagine they are releasing fairly young whiskey, and on top of that, they are using “micro barrels” to age it, per their website. Young whiskey hasn’t had much time to get rid of the new-make ethanol sting, hence your note of it being “hotter”. Also, aging it in a smaller barrel means that it’s going to extract flavors from the wood much more quickly (greater surface-to-volume ratio = more contact with the wood), and this would explain your “spicier” note. It’s pulled tannins from the oak that are going to make you pucker up. Now, this doesn’t necessarily equate to “bad” whiskey. If the quality of the new-make is high, and they are paying close attention to the aging barrels, then they might be able to get away with releasing a young whiskey aged in small barrels. It won’t taste the same as an older whiskey that’s been lounging in a larger barrel, but different does not equate to “not good”. 🙂
Any idea the age of Bulleit? I can’t find any data. The Dark Horse bottle states it is aged no more than 4 years.
Who here makes New York Sours? I have a question on the wine. I rarely entertain so I am usually making only a single drink for myself 2-4 nights a week. I can’t bring myself to open a decent bottle of Merlot or Chianti for only 3/4oz. And using a cheap wine for the drink seems akin to using a pre-made mixer for a Margarita.
In an interview, Tom Bulleit said it was aged six to eight years, which would put it on par with most of the other major bourbons that do not have an age statement. Four years is actually a pretty decent age for a craft distillery. Many of them release 2-3 year old whiskies. Now I’m even more intrigued. 🙂
I have made New York Sours in the past, and my wife and I ran into the same problem. Even if you have them 2 nights in a row, you’re still left with a lot of wine. The last time we did it, we wound up using the leftover wine to cook some mussels the next evening.