New York Sour

History & Origins

The New York Sour originated in Chicago rather than New York, with evidence suggesting it was created in the 1880s, though it acquired its current name when it gained popularity in Manhattan. The specific creator is unknown and the origin is disputed, with some accounts attributing it to a Chicago bartender named George Kappeler. The red wine float technique distinguishes it from the standard Whiskey Sour and became a hallmark of the drink's identity.

Tasting Notes

Aroma: Bright lemon, caramel whiskey, and a rising note of red fruit and tannin from the claret float. Palate: The whiskey sour base delivers a balanced sweet-sour interplay with the grain spirit's caramel warmth; the claret float adds a layer of dark fruit, tannin, and wine acidity that evolves with each sip as the layers slowly blend. Finish: Dry and complex with whiskey warmth and a lingering tannic red wine character.

Técnicas utilizadas