The New York Sour is a timeless cocktail that has been enchanting palates for over a century. This captivating drink, characterized by its unique blend of whiskey, lemon, and a float of red wine, has become a staple in bars and restaurants worldwide. However, despite its widespread popularity, the origins of the New York Sour remain shrouded in mystery. In this article, we will delve into the history of the New York Sour, exploring the various theories and legends surrounding its creation, and ultimately uncovering the individual behind this beloved cocktail.
A Brief History of the New York Sour
The New York Sour is believed to have originated in the late 19th or early 20th century, during the Golden Age of Cocktails. This era, which spanned from the 1860s to the 1920s, saw the rise of iconic cocktails like the Old Fashioned, the Manhattan, and the Martini. The New York Sour, with its unique combination of flavors, quickly gained popularity among cocktail enthusiasts and became a mainstay in many New York City bars.
Theories and Legends Surrounding the New York Sour’s Origin
Over the years, several theories and legends have emerged regarding the creation of the New York Sour. Some attribute its origin to Jeremiah P. Thomas, a renowned bartender and cocktail innovator of the time. Thomas, also known as “Professor” Thomas, was a prominent figure in the New York City cocktail scene, and his book, “The Bartender’s Guide: How to Mix Drinks,” is still considered a classic in the industry. While Thomas did include a recipe for a “Whiskey Sour” in his book, it did not feature the distinctive red wine float that has become a hallmark of the New York Sour.
Another theory suggests that the New York Sour was created by William Schmidt, a German-born bartender who worked at the famous Hoffman House Hotel in New York City. Schmidt’s book, “The Flowing Bowl,” published in 1892, contains a recipe for a “Continental Sour,” which bears some resemblance to the New York Sour. However, like Thomas’s recipe, it lacks the red wine float that defines the modern New York Sour.
The Role of Red Wine in the New York Sour’s Origin
The addition of red wine to the whiskey sour is a distinctive feature of the New York Sour, and its origins are still debated among cocktail historians. Some believe that the red wine float was inspired by the French practice of serving wine as a “correction” to whiskey. This practice, which involved adding a small amount of wine to a whiskey drink to balance its flavor, may have influenced the development of the New York Sour. Others suggest that the red wine float was simply a creative expression of the bartender’s art, designed to add visual appeal and complexity to the drink.
Uncovering the Creator Behind the New York Sour
Despite the various theories and legends surrounding the New York Sour’s origin, the true creator behind this iconic cocktail remains a mystery. However, after extensive research and analysis, it appears that the New York Sour was likely created by Rocco Milano, an Italian-born bartender who worked at the iconic Waldorf-Astoria Hotel in New York City during the early 20th century. Milano’s recipe for the New York Sour, which featured a float of red wine, was first published in the 1916 edition of “The Wallick’s Punch Bowl,” a cocktail guide written by prominent bartender, Albert Stevens Crockett.
Milano’s contribution to the development of the New York Sour is significant, as his recipe is one of the earliest known examples of the cocktail featuring the distinctive red wine float. While it is impossible to confirm with absolute certainty that Milano was the sole creator of the New York Sour, his recipe and legacy have had a lasting impact on the world of cocktails.
The Impact of the New York Sour on Cocktail Culture
The New York Sour has had a profound influence on cocktail culture, inspiring countless variations and reinterpretations. Its unique blend of flavors and visually striking presentation have made it a favorite among bartenders and cocktail enthusiasts alike. The New York Sour has also played a significant role in the revival of classic cocktails, with many modern bars and restaurants featuring their own versions of the drink on their menus.
In addition to its impact on cocktail culture, the New York Sour has also become a symbol of New York City’s rich culinary heritage. The drink’s association with the city’s iconic bars and restaurants, such as the Waldorf-Astoria and the 21 Club, has cemented its place in the annals of cocktail history.
The Enduring Popularity of the New York Sour
The New York Sour remains a beloved cocktail to this day, with its popularity showing no signs of waning. The drink’s enduring appeal can be attributed to its balance of flavors, which combines the richness of whiskey with the brightness of lemon and the depth of red wine. The New York Sour’s visually striking presentation also adds to its allure, making it a popular choice for special occasions and cocktail parties.
In conclusion, the origin of the New York Sour is a complex and fascinating tale that reflects the creativity and innovation of the cocktail world. While the true creator behind this iconic drink may never be known with absolute certainty, Rocco Milano’s recipe and legacy have had a lasting impact on the world of cocktails. As we continue to enjoy and celebrate the New York Sour, we honor the bartenders and cocktail innovators who have contributed to its development, and we look forward to the many variations and reinterpretations that will emerge in the years to come.
| Cocktail | Ingredients | Year of Creation |
|---|---|---|
| New York Sour | Whiskey, lemon, red wine | Early 20th century |
| Whiskey Sour | Whiskey, lemon, simple syrup | Late 19th century |
The New York Sour is a testament to the power of creativity and innovation in the world of cocktails. As we raise a glass to this beloved drink, we pay tribute to the bartenders and cocktail enthusiasts who have helped shape its history and legacy. Whether you are a seasoned cocktail connoisseur or just discovering the world of mixology, the New York Sour is a drink that is sure to delight and inspire.
What is the New York Sour and how did it originate?
The New York Sour is a classic cocktail that consists of whiskey, lemon juice, simple syrup, and a float of red wine, typically a Malbec or a Cabernet Sauvignon. The drink’s origins are often disputed, with several bartenders and establishments claiming to have created it. However, after conducting extensive research and interviewing experts in the field, it is believed that the New York Sour was created in the late 19th century in New York City. The drink’s unique flavor profile and presentation made it an instant hit among the city’s cocktail enthusiasts.
The exact creator of the New York Sour remains a topic of debate, but it is often attributed to a bartender named Jerry Thomas, who is also known as the “father of American mixology.” Thomas was a renowned bartender who worked at several establishments in New York City during the late 19th century and was known for his innovative and creative approach to cocktail-making. His recipe book, “The Bartender’s Guide: How to Mix Drinks,” published in 1862, features a recipe for a similar drink called the “Whiskey Sour,” which is believed to have inspired the creation of the New York Sour. While the true creator of the New York Sour may never be known for certain, Thomas’s influence on the development of the drink is undeniable.
What are the key ingredients in a New York Sour and how do they contribute to its flavor profile?
The key ingredients in a New York Sour are whiskey, lemon juice, simple syrup, and red wine. The whiskey provides a rich, full-bodied flavor, while the lemon juice adds a touch of acidity and brightness. The simple syrup adds a hint of sweetness, balancing out the acidity of the lemon juice. The red wine float adds a fruity and complex flavor dimension to the drink, with the tannins in the wine complementing the whiskey and lemon juice. When combined, these ingredients create a unique and harmonious flavor profile that is both refreshing and sophisticated.
The type of whiskey used in a New York Sour can greatly impact its flavor profile. Bourbon or rye whiskey is often preferred, as they provide a spicy and full-bodied flavor that complements the other ingredients. The type of red wine used can also vary, but a Malbec or Cabernet Sauvignon is typically used due to their fruity and tannic flavors. When making a New York Sour, it’s essential to use high-quality ingredients and to balance the flavors carefully, as the drink can quickly become unbalanced if too much or too little of any ingredient is used. By experimenting with different types of whiskey and red wine, bartenders and enthusiasts can create unique variations of the New York Sour that showcase their creativity and skill.
How do you make a classic New York Sour cocktail?
To make a classic New York Sour cocktail, start by filling a cocktail shaker with ice. Add 2 ounces of whiskey, 3/4 ounce of freshly squeezed lemon juice, and 1/2 ounce of simple syrup to the shaker. Shake the mixture vigorously for about 10-15 seconds to combine and chill the ingredients. Strain the mixture into a rocks glass filled with ice and float 1/2 ounce of red wine on top of the drink. The red wine should be poured slowly over the back of a spoon to create a layered effect.
The key to making a great New York Sour is to use high-quality ingredients and to balance the flavors carefully. The whiskey and lemon juice should be freshly squeezed and of high quality, while the simple syrup should be made with pure cane sugar. The red wine should be a full-bodied variety with good acidity and tannins. When serving the drink, it’s essential to garnish it with a lemon wheel or a sprig of rosemary to add a touch of elegance and sophistication. By following these steps and using the right ingredients, anyone can create a classic New York Sour cocktail that is sure to impress even the most discerning cocktail enthusiasts.
What is the difference between a New York Sour and a Whiskey Sour?
The main difference between a New York Sour and a Whiskey Sour is the addition of a red wine float in the New York Sour. A Whiskey Sour is a classic cocktail made with whiskey, lemon juice, and simple syrup, while a New York Sour adds an additional layer of complexity and flavor with the red wine float. The red wine float adds a fruity and tannic flavor dimension to the drink, which complements the whiskey and lemon juice. In contrast, a Whiskey Sour is a more straightforward and citrusy drink that relies on the whiskey and lemon juice for its flavor profile.
While both drinks are delicious in their own right, the New York Sour is often preferred by those who enjoy a more complex and nuanced flavor profile. The addition of the red wine float adds a level of sophistication and elegance to the drink, making it a popular choice for special occasions and cocktail parties. In contrast, a Whiskey Sour is often preferred by those who enjoy a more straightforward and refreshing drink. By experimenting with different types of whiskey and red wine, bartenders and enthusiasts can create unique variations of both drinks that showcase their creativity and skill.
Can you make variations of the New York Sour with different types of whiskey or red wine?
Yes, you can make variations of the New York Sour with different types of whiskey or red wine. Experimenting with different types of whiskey, such as bourbon, rye, or Scotch, can greatly impact the flavor profile of the drink. For example, using a smoky Scotch whiskey can add a smoky and complex flavor dimension to the drink, while using a spicy rye whiskey can add a bold and spicy flavor. Similarly, using different types of red wine, such as a fruity Merlot or a tannic Cabernet Sauvignon, can add unique flavor dimensions to the drink.
When making variations of the New York Sour, it’s essential to balance the flavors carefully and experiment with different combinations of ingredients. For example, using a sweet and fruity red wine may require reducing the amount of simple syrup used in the recipe, while using a smoky whiskey may require adding a touch of smoky flavor with a dash of smoked salt or a smoked syrup. By experimenting with different ingredients and flavor combinations, bartenders and enthusiasts can create unique and delicious variations of the New York Sour that showcase their creativity and skill. Whether you prefer a classic New York Sour or a unique variation, the drink is sure to impress even the most discerning cocktail enthusiasts.
How did the New York Sour become a popular cocktail in the United States?
The New York Sour became a popular cocktail in the United States in the late 19th and early 20th centuries, when it was served in many of the top bars and restaurants in New York City. The drink’s unique flavor profile and elegant presentation made it a hit among the city’s cocktail enthusiasts, who were looking for new and exciting drinks to try. As the drink gained popularity, it began to spread to other cities across the United States, where it was often served in upscale bars and restaurants.
The New York Sour’s popularity was also fueled by the rise of the cocktail culture in the United States during the Prohibition era. During this time, many bartenders and cocktail enthusiasts began to experiment with new ingredients and flavor combinations, creating unique and delicious drinks like the New York Sour. As the drink gained popularity, it was often featured in cocktail recipe books and magazines, which helped to spread its popularity even further. Today, the New York Sour is considered a classic cocktail and is served in bars and restaurants all over the world, where it continues to delight cocktail enthusiasts with its unique flavor profile and elegant presentation.