A quick chalkboard drawing dedicated to The Moscow Mule:
Tag Archives: VODKA DRINKS
Whiskey, sugar, lemon juice and red wine — the New York Sour is simple, classic, has an interesting history and appeals to both wine drinkers as well as whiskey cocktail fans.
I made a brief mention of the New York Sour when writing about Buffalo Proper last week.
My wife ordered the restaurant’s New York Sour, which was made with with Old Overholt, fresh lemon juice and a Rioja.
I’ve made more than a few of these from behind the bar at Forte. Here’s how one of mine looked the other day:
There’s a real beauty of a blog post about the New York Sour online here at Food 52.
The writer cites David Wondrich about the drink’s Chicago roots:
Drink History via Food 52:
According to cocktail authority David Wondrich, the New York Sour is not actually from New York, but rather from Chicago, where, in the 1880s, a bartender began dressing up his sours by adding a “snap” of claret.
But it was 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.
Whatever its origins, you could drink a New York Sour anytime, anywhere, and it would feel right. But we’re partial to it for early fall, the way the puckery lemon swirls together with spicy rye and dark, warming red wine.
Also, this post on Serious Eats cites Wondrich’s book Imbibe! on the fact that the drink was also known as a “Continental Sour” and a “Southern Whiskey Sour” during the 1880s, with the name “New York Sour” mostly settled on by the early 1900s.
What wine to use?
- Wondrich says Claret.
- Food 52 says Malbec or Syrah.
- Buffalo Proper serves it with Rioja.
- At Forte we use Cabernet.
— Liquor.com’s video recipe.
About This Cocktail:
For my New York Sour pictured above, I used a California Cabernet — medium-bodied with notes of raspberry, plum skin & black currant and a velvety smooth finish. It complimented the drink nicely. Here’s the recipe:
- 2 oz rye whiskey or other whiskey of preference. I actually used 1.5 oz of Knob Creek bourbon, which is 100 proof and has a spicy rye-like bite.
- .75 oz simple syrup
- .75 oz fresh lemon juice
- .5 oz red wine
Add all ingredients except the wine to a cocktail shaker filled with ice. Shake and strain into a lowball glass filled with fresh ice. Using the back of a spoon, slowly pour the red wine into the drink — and if done carefully it should float for a short time on top of the whiskey sour. Garnish with a lemon wedge or wheel or twist.
Some recipes call for an egg white, as a lot of old sours recipes do… I like the recipes which list egg white as “optional.” I didn’t use egg white in the drink pictured above, but you’ll find it listed in some of the recipes I linked to in this post.
Every Thursday I check out the local farmers market for fresh fruit and other ingredients.
For the syrup I followed this recipe from the site Geeks With Drinks.
That recipe linked above is for a blueberry simple syrup, which I used as the base for my syrup — modifying it to include raspberries and blackberries.
•2 cups mixed berries (blueberries, raspberries & blackberries)
•2 cups sugar
•2 tablespoons vodka (optional, but it will last longer with it)
•Bring sugar and water to a boil in a saucepan over medium heat.
•Once it begins to boil reduce heat and add the berries. I let simmer for about 20 to 30 minutes. When I made a ginger simple syrup, I let that simmer for about 45 minutes. The recipe on Geeks With drinks only called for about 15 minutes for the blueberries, but I was more than pleased with my results.
•Finally, pour the water and berries through a strainer or colander lined with cheesecloth. And if you’d like, add a tablespoon or two of vodka to the liquid (it’ll extend the life of the syrup, allowing you to save it for a while). Read more about that here.
I used two cups of everything because that’s how many berries I had leftover after making shrubs. You can easily make this recipe with only one cup of berries, water and sugar, just similarly keeping the ingredients all in equal parts. Also, I used a nice cane sugar in place of regular sugar.
It’s the perfect time of the year to be making simple syrups and if you want some more ideas, Liquor.com just posted an article with some tasty syrup recipes.
•1 oz vodka
•1 oz whipped vodka
•1 oz mixed berry simple syrup
•Splash heavy mixing cream
•Whipped cream for garnish
This drink is fairly straightforward. I took the two vodkas and the simple syrup and shook them over ice with the heavy cream. I made sure to shake it extremely well, as I wanted to water down the mixture as well as make it as frothy as possible. Then I strained the drink over new ice in a rocks glass and topped it with whipped cream.
Today is Rose Kennedy’s birthday.
A Rose Kennedy is a cocktail comprised of vodka and soda water with a splash of cranberry juice.
There are cocktails which people know to order by name, such as Cosmopolitans and Manhattans. Then there are those cocktails which get ordered by their component parts, such as the standard vodka cranberry and also the subject of today’s post — the Rose Kennedy.
I don’t know when and how this drink originated, but at some point in the last year I read that a “Vodka Soda Splash” is alternately called a “Rose Kennedy.” Whether or not it’s a regional thing I’m not sure, but it’s definitely associated with the mid-Atlantic and Northeastern parts of the U.S.
Imagine this with a little less red, more pink and some bubbles:
That pic is from David Wondrich’s write-up in Esquire on the Cape-Codder, without which there would be no Rose Kennedy Cocktail (or Madras or Sea Breeze or Bay Breeze).
Proportions vary (and truthfully, there’s not a lot written about the Rose Kennedy Cocktail online). The nice thing though is that the recipe is pretty simple and straightforward. It is only a Vodka Soda Splash after all.
Rose Kennedy Cocktail:
•2 oz vodka
•2 oz soda water
•Splash of cranberry juice
Add all the ingredients into a rocks glass packed full with ice. Garnish with a lime wedge.