New York Sour - The Capian Edition

The New York Sour is a semi-classic variation on the Whisky Sour (or Bourbon Sour). It’s basically a normal whisky sour with egg white foam, with an extra float of red wine which settles more or less below the foam layer. 

I have tried several New York Sour recipes in the past years, but often for me, it’s slightly too bitter. That of course depends on the red wine used for the float. When my friends at PresentDa launched a campaign for Château Prieuré Sainte Anne, I was immediately intrigued. Could this 90% Merlot wine be the perfect wine for my New York Sour float? 

Château Prieuré Sainte Anne is full of red fruits, the 10% Cabernet Sauvignon grapes add more tannins and a slight smokiness. The wine had aged for a year in oak barrels to add that slight note of wood. Château Prieuré Sainte Anne is served at several Michelin star restaurants. 

New York Sour – The Capian Edition

Ingredients

50 ml Whisky / Bourbon

30 ml Lemon juice

10 ml Honey Syrup

Egg white (or aquafaba)

Château Prieuré Sainte Anne (Merlot wine)

Method

Add the egg white, whisky, lemon juice and syrup to a shaker without ice. I recommend adding the spring of a hawthorn strainer (it works like a whisk). Give it a good shake for 10 seconds. Open the shaker and add a few ice cubes. Shake again for 12 to 14 seconds. Strain over fresh ice in a tumbler. Hold your barspoon just above the foam layer and carefully add some red wine. Garnish with dehydrated orange.

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