Master The Classics: New York Sour

Рет қаралды 126,030

5 жыл бұрын

I'm not going to go through the entire Whiskey Sour history here because it would just be a repeat of that episode which we published recently. It does bear mentioning though that although many bars do their whiskey sour with egg whites these days, what they're actually making is a Boston Sour. Here's how it breaks down; When Whiskey Sours emerged in the 1860's or thereabouts, they were done over crushed ice, then around the 1890's the ice was extracted and the method of making a fizz with egg whites were added. That drink was called a Boston sour. A about the same time a little dash of Claret (Bordeaux style red wine) was added to the Boston Sour to create the New York Sour. Make sense? The Whiskey Sour was one of the very first cocktail to capture the people's imagination so completely that it spawned a whole bunch of variations. In it's day, it was considered an important part of American life. I'm glad to have gotten around to this drink finally and I hope you guys enjoy it! Cheers!
Here's links to the tools I'm using in this episode:
Barfly Measuring Cup Jigger:amzn.to/2CfZ6tN
Barfly Hawthorn Strainer: amzn.to/2OkFZ8v
Barfly Shaking Set (Gold): amzn.to/2WAhHIg
Barfly Fine Strainer: amzn.to/2RaFkoS
We are happy to announce that we are officially sponsored by Barfly Mixology Gear. Barfly makes very high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at: www.barflybymercer.com/home/
We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out:
www.staggerleegoods.com
If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:
/ theeducatedbarfly
Here's The Specs:
2oz (60ml) Bourbon
.25oz (7.5ml) Red Wine
.75oz (22.5ml) Simple Syrup
.75oz (22.5ml) Lemon Juice

Пікірлер: 109

@TheEducatedBarfly 5 жыл бұрын

Oh crap guys we forgot to put egg white on the endscreen! You need one egg white too sorry!!!!

@renaudduquette7238 5 жыл бұрын

It is not in the notes in the description as well ☺ but its pretty self explanatory that a new york sour uses an egg white to whoever is familiar with this cocktail

@JBinbag69 5 жыл бұрын

“You know, you get all that bourbon...and you know the bourbon....and you get the bourbon”... so there’s bourbon in this? Another great video :)

@Heathcz 4 жыл бұрын

also u get the lemon and the SS and also you get the uhh red wine

@jonathanhassell818 5 жыл бұрын

One of my personal favorites. I prefer to pour the wine over a bar spoon though to get a nice,beautiful separated float on top. Now back to drinking my American Trilogy. Thanks for the awesome content!

@thistlenstar 5 жыл бұрын

You shake cocktails with a "vengeance" and intensity. There must be a trade secret, like thinking about the guy who stole your girlfriend back in junior high.

@IVinniboyI 5 жыл бұрын

Thank you for the clarification after your whisky sour video and my comment back then. Loved that you explained the differences between all those variants. Keep it going! I'm a huge fan of classics like this one

@gabefore 4 жыл бұрын

Although Bordeaux-style red wine is correct historically, I highly recommend using a less-tannic wine than Cabernet, for example. Classic Bordeaux is a blend of 5 grapes and depending on which bank of the Bordeaux river the commune is found, is either Cabernet-focused or Merlot-focused. The tannic structure of Cabernet is less pleasing with the whiskey than a softer red wine, such as Merlot. I actually like Malbec the best in a NY Sour - Malbec is one of the 5 grapes allowed in Bordeaux per the French government, but has less tannins and is usually a little fruitier which is a nice flavor addition to the drink. Great vid as always, thanks!

@nataliamejia6806 5 жыл бұрын

The drink looks amazing! Thank you for the brief history in the info box! Appreciate the attention to detail. 💖

@bjarnexgrjonex7850 4 жыл бұрын

You look a little bit like Alan from Hangover.

@allanpage 3 жыл бұрын

I hope you're doing ok man. It's been a hard year. Stay positive, don't listen to haters.

@mikebaker2436 5 жыл бұрын

2:05 "You are technically correct. The best kind of correct. I hereby promote you to grade 37." -Futurama (S2E14)

@DougParker33 2 жыл бұрын

Just tried this for the first time, so good! My cobbler shaker and egg whites do NOT get along so it's a messy process but worth it. Sidenote: it's been very fun following your content and learning how to make drinks like this over the pandemic. Thank you!

@MrCocioFreak Жыл бұрын

Just found out about the cobbler shaker issue tonight haha

@notchristiant 11 ай бұрын

I personally wouldn't worry about the egg white for the New York sour. Do everything except the egg white and float that little bit of red wine on top of the whiskey sour using a spoon. THAT tastes amazing!

@rodrigofeijo535 5 жыл бұрын

Fantastic cocktail, one of my favourites. I love swapping the Bordeaux for Port.

@renaudduquette7238 5 жыл бұрын

nice idea, I will try that for sure!

@ChadWinters 4 жыл бұрын

Basil Hayden's Dark Rye has a port flavor, I bet that would go well

@llcoolmartine 5 жыл бұрын

The New York sour is surprisingly tasty with the wine. Very complex and excellent.

@marioelbros 5 жыл бұрын

I love how you perform comedy. 😂

@jordanmoore2803 4 жыл бұрын

will definitely be making this soon

@skmdc17 5 жыл бұрын

Love the New York Sour (I'm from New York!), but I usually skip the egg white (we reject anything Boston here), and pour the wine over the back of a bar spoon for a true "float" effect.

@franzfanz 5 жыл бұрын

I literally just made one tonight.

@AndrewAdairdroobage 5 жыл бұрын

I like the reverse dry shake because I feel like I do get better froth, AND JUST AS IMPORTANT: when my ingredients are already cold and I do my shake without ice, I get a vacuum seal, and don't have to worry about my shakers coming apart and spilling.

@tomerlandson2524 4 жыл бұрын

I do the reverse dry shake because the ice makes a better seal. Have had a colleague do a whisky sour and the shaker opens... Let's say that the guest and I had a wonderful scent of bourbon and lemon the rest of the night...

@brianmeadows6783 3 жыл бұрын

I just got my barfly tin and the first thing I wanted to do to test it was a dry shake with a whisky sour. My old Boston shakers I got at target with glass cups never sealed without ice and I would spray my drinks everywhere. The barfly mixer is awesome! no spilling

@TheEducatedBarfly 3 жыл бұрын

nice

@rubygregory1992 4 жыл бұрын

This is my all time favorite cocktail. I’m glad to see you add egg white too!

@kevinfager. 5 жыл бұрын

Still have yet to try this. I’m intrigued though. Feel like I might like it better than whiskey sour or Boston sour.

@uwack23 5 жыл бұрын

Wow i never knew you could open wine like that! Lol

@rockthebuilder 5 жыл бұрын

That’s a pretty cocktail

@KeenanKelsey 5 жыл бұрын

I have a barfly shaker and one thing that helps get a tighter seal for sours is twisting the small shaker in first and the. Smack it shut. I like this drink too and saw and saw similar connect with a margarita and Malbec

@Amclee77 5 жыл бұрын

Im thinking about buying a bar fly tin shaker. It'll be my first "real" shaker tin. Is it solid?

@KeenanKelsey 5 жыл бұрын

Yes it is. I have the gold shaker like he does.

@woodmaj 4 жыл бұрын

I'm fairly certain he is the inventor of the Shake Weight.

@TeamIFDVideos Жыл бұрын

Never seen new york sour with egg white. I always thought it to be the whiskey sour cousin that does NOT use egg white but a much more sustantial float of red wine on top. The wine floats a lot easier as a head without egg white I believe.

@breakthelimite 4 жыл бұрын

Nice shake bro

@mikebaker2436 5 жыл бұрын

5:45 If you have high quality seals and actually get the drink shaken vigoursly enough... it will be hard to open (especially when you add the metal contraction that comes with shaking to the proper temperature with ice.)

@Mremeralddragon 5 жыл бұрын

I hope that light turning off at the end was a well timed battery running out and not Marius. I want to believe.

@frodproducer 4 жыл бұрын

You’ve gotta come on the podcast and talk cocktails!

@matthewminckler3386 5 жыл бұрын

What kind of glass did you use. I need to get some

@brandoncoleman4585 5 жыл бұрын

When I dry shake, I like to shake it with the spring form my hawthorn strainer. I find that I get a nice thick foam faster.

@bradsimpson8724 3 жыл бұрын

Another thing I've found works very well is using bigger blocks of ice instead of standard cubes, which I also really like for service.

@johnb3948 2 жыл бұрын

Bordeaux, claret, Creme sherry; Fino, Manzanilla, amontillado🙄vermouth; dry, sweet, blanc.they all have such short shelf lives its just not practical to keep them. If I had one request it would be the best subs within these categories to best utilize an expiring wine.

@florian4434 4 жыл бұрын

A little « je ne sais quoi » , le français que je suis a apprécié ;) merci pour vos vidéos très instructives !

@TheEducatedBarfly 4 жыл бұрын

Merci

@dillonmcgraw7011 5 жыл бұрын

Reverse dry shaking certainly gives you a frothier cocktail, but the kicker for me is that it also gives you much larger and unattractive air bubbles, which is why I don’t do it. I’m a dry shake, then ice shake kind of guy

@raphgiroux 4 жыл бұрын

You educated us on sours but I'd like to recap all styles of cocktails with their variations (daisies and margaritas, etc.) Is there great books, web sites or videos to learn more about it all?

@TheEducatedBarfly 4 жыл бұрын

Yes Plenty. Here are a couple of good ones to start with: Cocktail Codex: amzn.to/2VZwYmR and Liquid Intelligence: amzn.to/35V7wDm

@joshuamarcocchi4447 4 жыл бұрын

Hello i have a question, my best mate is vegan and i managed to get him into whiskey sour alot, what would you suggest as vegan replacement for egg white? I tought about corn starch but let me know! Sick content btw!

@TheEducatedBarfly 4 жыл бұрын

The best replacement is Agua Faba which is the water that garbanzo beans sit in. It emulsifies exactly like egg white

@AndreaDAlu 4 жыл бұрын

can I use vermouth with the whiskey sour? i’m curious

@robtastic84 5 жыл бұрын

Just curious, but why the Nick and Nora glass? Every mixology joint I've been to uses a rocks glass for the NY sour.

@RobertColianni 5 жыл бұрын

It's prettier. Michael Jackson (beer writer) wrote that a prettier setting or a happier occasion always makes the drink better.

@statix6979 4 жыл бұрын

Wow

@douglashughes2331 4 жыл бұрын

I would LOVE to have one of these but can not do sugar. Is there a sugar free simple syrup? Don't judge, I'm diabetic and don't do carbs. I would gladly patrion carb free simple syrup recipe

@TheEducatedBarfly 4 жыл бұрын

Let me think on this and get back to you but I’m sure there’s a workable option

@BrickFilmsCinema 5 жыл бұрын

Wouldn't the first sour technically be a rum sour since sailors would mix it with lime and sugar? Idk

@TheEducatedBarfly 5 жыл бұрын

BrickFilmsCinema with the benefit of hindsight you’d be correct but before it was a category it was a drink and it was made with Gin. It was an actual drink called Sour before it meant what it means today

@BrickFilmsCinema 5 жыл бұрын

@@TheEducatedBarfly Oh gotcha! Thanks for the quick response

@John-xv5np 2 жыл бұрын

I have no idea whether or not you've addressed this, but is there an extra benefit to fine straining sours? Shaking enough for a perfect wash line is already obnoxious, does the extra step really make a difference?

@TheEducatedBarfly 2 жыл бұрын

Yes. I fine strain sours because if I My ice breaks apart, I don’t want all those little shards of ice adding extra dilution but also killing my foam.

@Kdawn1995 4 жыл бұрын

This probably isn't proper, but I like to use a nice porto instead of a regular red wine in my NY Sour and it's always super tasty.

@axelwedelin92 4 жыл бұрын

How does it differ?

@Kdawn1995 4 жыл бұрын

@@axelwedelin92 sweeter, so I cut the simple in the sour itself. Depends on the individual porto what the flavor will lean towards. 😊

@axelwedelin92 4 жыл бұрын

@@Kdawn1995 Thanks! :)

@yosefkowalsky3004 5 жыл бұрын

What about garnish? Orange zest ?

@matthewgabbard6415 Жыл бұрын

Isn't the sour pretty much just a navy grog using whichever liquor you have?

@em1860 4 жыл бұрын

Is that a nick and nora glass from Riedel?

@inf0phreak 4 жыл бұрын

Isn't it nigh impossible to float the red wine on top of the rest of the cocktail with all that low density foam on top? Honestly, I'd skip the egg white for this one.

@CelaMayne 4 жыл бұрын

I have heard that the liquid in canned chick peas can be substituted for egg whites for those that are squeamish. Does anybody have any insight about this?

@TheEducatedBarfly 4 жыл бұрын

yes, it's called aquafaba. You can make it by boiling dry chickpeas. It does have it's own distinct flavor so while mimicking egg white in texture it tastes a little different.

@pedrojaraba5436 3 жыл бұрын

If I have lime instead of lemon, which would be the proportion with syrup?

@bradsimpson8724 3 жыл бұрын

You could use a hair more sweetener, but it won't be a huge difference.

@RussellJohnson-ux9iv 5 жыл бұрын

"I want some whine!" , Tom Hanks, bachelor party

@z96109 5 жыл бұрын

recipe at the end doesn't have egg white FYI

@TheEducatedBarfly 5 жыл бұрын

Zack thank you!

@Kitten_Kaboodle 2 жыл бұрын

The original has rye!!

@armenakadino 5 жыл бұрын

Who makes the glass used in the video.

@TheEducatedBarfly 5 жыл бұрын

Armen Zakarian Schott and Zweisel

@armenakadino 5 жыл бұрын

Which model Schott Zwiesel

@TheEducatedBarfly 5 жыл бұрын

It can be found online in the "Basic Bar Selection Cocktailglas" unfortunately Zweisel doesn't sell it individually, we reached out to them about it.

@grapetonenatches186 4 жыл бұрын

Here's egg in yer eye

@amykruse6969 5 жыл бұрын

Bourbon plus red makes me think of the Dandy Cocktail again. Curious what your take on it would be. The version we have is 1.5 oz bourbon, 0.5 oz triple sec, 1.5 oz Dubonnet red, and a couple dashes angostura bitters.

@danielschmitt5750 3 жыл бұрын

What are the bartenders doing with all the leftover egg yolks?

@Audimartini 3 жыл бұрын

Protein shakes

@melb27 4 жыл бұрын

Im so glad you got a haircut

@haydenpride3596 4 жыл бұрын

This looks really nice but try refraining from using your sweat rag for wiping down afterwards if that was a real bar it would be raising hell

@TheEducatedBarfly 4 жыл бұрын

yes, we're making cocktails at home, for ourselves :)

@billcarson482 3 жыл бұрын

Hayden Pride your so strong and likable.

@alikhamraev2809 5 жыл бұрын

I've got an idea for a vid for you. Do a Q &A vid and answer my question, which is 'when am I receiving my barfly gear?'

@spud563 5 жыл бұрын

Just use a pinot noir you like. All a Bordeaux is, is a pinot noir made in that region of France. Why pay more?

@TheEducatedBarfly 5 жыл бұрын

Jesse claret also refers to Bordeaux “style” wines as well doesn’t have to be a bordeaux

@jkohnmobile 5 жыл бұрын

You're thinking of Burgundy. Bordeaux is usually a cab- and merlot-heavy blend. But use whatever red wine you like (or have on hand).

@msphiiphi 5 жыл бұрын

That kitchen towel has now touched his hand,face, and now even the glass dude come on gross🤢 all that’s missing in it being in the drink lol

@brokenrecord3523 3 жыл бұрын

I tried, man, but did you ever think of practicing before you make a video? Maybe a loose script. So much starting over.😫

@BoulderCreekSteve 4 жыл бұрын

Man, I’d want to diminish, not highlight, that high girly-toned voice.

@kenrehill8775 4 жыл бұрын

Also,one of the two colours in West Ham’s home kit. Oh, and there are only two genders.

@denislusha4109 4 жыл бұрын

You talk a lot bro

@Bking29546 4 жыл бұрын

Its a tutorial video......bro.

@billcarson482 3 жыл бұрын

Denis Lusha you said 5 words too many.

@lynx7575 5 жыл бұрын

You talk too much

@redpenink12 5 жыл бұрын

booo

@kevinfager. 5 жыл бұрын

You felt the need to chime in? We didn’t need to hear you at all. Could one argue that you’ve talked too much? Not constructive.

@R3troZone 4 жыл бұрын

I make Boston sour's all the time. It's my favorite cocktail. I can confirm that 1 large rock of ice produces twice the foam that a few small chunks do.