On this episode of How to Drink, I present the New York Sour or as it might have been known in the 1890's a Fancy Sour. There were "Fancy" variations of all kinds of drinks back then, the idea being to embellish a cocktail to its maximum limit and arrive at something you'd still actually want to drink. Party like it's 1899 with the New York Sour, a Whiskey Sour variation from the golden age of cocktails. Cheers!

Now, I should say the New York Sour is having something of a revitalization at the moment and has been turning up in fancy bars and cocktail blogs for a while now. I think you'll find most of the modern New York Sours omit the egg white and the Curaçao and simplify the drink to Whisky, lemon, sugar, and a wine float. I felt like presenting a more historically inclined version here. Omitting the egg white will yield a cleaner looking wine float, and if that's your preference go for it, but I love the texture of an egg white in a whiskey sour.

New York Sour Ingredients:
- 1oz. or 30 ml Lemon Juice
- .5oz or 15 ml Gum Syrup
- .25oz or 8 ml Curçao
- 1 Egg White
- 2oz or 60 ml Rye
- Dry Shake
- Add Ice, Shake Again
- Pour into Chilled Glass
- Add Float of Red Wine
- Garnish as you like

Order spirits I use here (Affiliate): bit.ly/H2Dspirits

Music: The Savoy Special by Glenn Crytzer's Savoy Seven
syncopators.bandcamp.com/album/uptown-jump

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Directed & Edited by: Greg
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
Cinematography by: John Hudak
Created by: Greg