![]() Given that the New York sour has been around for over a century, you might be wondering why I decided to mess with a good thing and by adding a new ingredient to the mix. Especially in New York City, where I first tried and fell in love with the drink. And while it's not the most ubiquitous cocktail to have gained notoriety during that era, it's still enjoyed to this day. The New York Sour became a go-to cocktail of New York speakeasies during the Prohibition-era. It was at first referred to as a Claret Snap, and as it made its way across the country, it was renamed "Continental Sour" and "Southern Whiskey Sour" before reaching its peak popularity under the name "New York Sour" in- you guessed it- New York City. ![]() The red wine float brings added acidity, tannins, and fruitiness to the whiskey sour, while also adding a new layer of texture and color to the drink.ĭespite its name, the New York sour is actually thought to have been invented in Chicago- supposedly by the same bartender who invented the Manhattan. It's got the same elements of a traditional whiskey sour- whiskey, fresh lemon juice, and simple syrup- but with a float of red wine at the top. The New York Sour is a classic cocktail that dates back to the 1800s. WAIT, WHY IS THERE EGG WHITE IN MY COCKTAIL?.HOW TO MAKE THE POMEGRANATE NEW YORK SOUR.If the combination of wine and whiskey wasn't enough to woo its way to your V-Day dinner (because honestly, what could pair better with a juicy steak?), the gorgeous pink and burgundy color should seal the deal. The answer lies in a drink that incorporates the best inebriates winter has to offer- whiskey and red wine- with fresh winter produce- lemon and pomegranate- to create a gorgeous, tart, and absolutely delicious cocktail called the Pomegranate New York Sour.Īnd since we're talking about getting through February here, let's not forget about Valentine's Day. What the heck does one drink for the remainder of February, before it warms up enough to enjoy a mimosa or margarita in the sunshine? So, so bored of the same old winter beverages. We've cycled through the same drinks for every celebration and get-together in between. On James' birthday we enjoyed a bottle of wine with dinner, and we begrudgingly survived the most boring Super Bowl of all time with the help of a few heavy beers. We've sipped on spiked ciders, gleefully downed our egg nogs, and toasted with champagne from Thanksgiving to the New Year. Well, it's still winter- we're only halfway through it, in fact- and we're running out of things to drink.
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