New York Sour
A classic New York Sour is simply a whiskey sour with the addition of red wine. Here, the pomegranate juice’s tannins and fruitiness mimic the wine, yet have a distinct flavour that will have people begging to know, “What did you put in this?”
Makes 2 servings
- 4 ounces rye whiskey
- 1 ½ ounces lemon juice
- 1 ½ ounces simple syrup (recipe follows)
- 1 fresh egg white
- 2 ounces Red Crown Pomegranate Juice (Original or With Pulp)
Add whiskey, lemon juice, syrup and egg white to a cocktail shaker without ice, and dry shake for 15 seconds. This emulsifies the egg white with the lemon juice to create the foam.
Open shaker and fill with ice. Shake an additional 30 seconds to chill. Strain into lowball glasses and add fresh ice.
Using a twisted stem bar spoon, add the pomegranate juice layer by placing the end of the spoon between the foam top and whiskey liquid and pouring the juice carefully down the stem. The juice will sit between the foam and whiskey, creating a lovely red band.
For simple syrup:
Combine equal parts white sugar and water in a saucepan. Bring to a simmer and cook until sugar has dissolved. Leftover syrup can be kept refrigerated in an airtight container for future use.