Birmingham Sour

If you visit cocktailbars once in a while, the New York Sour won’t be a complete stranger to you. It’s a perfectly crafted whisky sour with a float of bold red wine. It takes some skill and experience to serve this drink Instagrammable. You need a good layer of egg whites (or a substitute) and the red wine can’t mix too much with the rest of the drink. 

I can easily imagine that such a delicate serve wasn’t really possible in speakeasy bars, during the prohibition. It would be more likely something like this drink, the Birmingham Sour. 

This drink contains the same ingredients, but with a completely different cocktail as a result. 

Yes, you should read that again. 

While the New York Sour gives you a separate taste experience between the wine and the rest of the cocktail, the Birmingham Sour mixes the flavours from the start. This means the typical notes from the wine are strongly diluted but added directly to the flavour profile of the cocktail. Interesting at least.

Since my wife and I are both Italy fans, I picked a bottle of good quality Chianti Classico for the red wine. And of course, we enjoyed the rest of the bottle with a good meal. 

Birmingham Sour

Ingredients

60 ml Rittenhouse Rye whiskey

30 ml Freshly s6queezed lemon juice

20 ml Cane sugar syrup

10 ml Perano Chianti Classico 2019 (Red wine)

Method

Add all ingredients to a shaker with lots of ice. Shake hard and fine strain in an Old Fashioned glass with fresh ice. 

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