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
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!
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
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!
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.
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
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.)
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!
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!
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.
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.
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...
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.
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
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?
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
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.
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?
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
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
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.
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.
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?
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.
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!
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.
Oh crap guys we forgot to put egg white on the endscreen! You need one egg white too sorry!!!!
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
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!
“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 :)
also u get the lemon and the SS and also you get the uhh red wine
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
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!
I hope you're doing ok man. It's been a hard year. Stay positive, don't listen to haters.
You look a little bit like Alan from Hangover.
Fantastic cocktail, one of my favourites. I love swapping the Bordeaux for Port.
nice idea, I will try that for sure!
Basil Hayden's Dark Rye has a port flavor, I bet that would go well
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.
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
Im thinking about buying a bar fly tin shaker. It'll be my first "real" shaker tin. Is it solid?
Yes it is. I have the gold shaker like he does.
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.)
2:05 "You are technically correct. The best kind of correct. I hereby promote you to grade 37." -Futurama (S2E14)
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!
Just found out about the cobbler shaker issue tonight haha
The drink looks amazing! Thank you for the brief history in the info box! Appreciate the attention to detail. 💖
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!
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.
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.
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...
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.
What kind of glass did you use. I need to get some
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
nice
can I use vermouth with the whiskey sour? i’m curious
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?
Yes Plenty. Here are a couple of good ones to start with: Cocktail Codex: amzn.to/2VZwYmR and Liquid Intelligence: amzn.to/35V7wDm
The New York sour is surprisingly tasty with the wine. Very complex and excellent.
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.
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.
will definitely be making this soon
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
Let me think on this and get back to you but I’m sure there’s a workable option
I love how you perform comedy. 😂
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.
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?
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.
Is that a nick and nora glass from Riedel?
Just curious, but why the Nick and Nora glass? Every mixology joint I've been to uses a rocks glass for the NY sour.
It's prettier. Michael Jackson (beer writer) wrote that a prettier setting or a happier occasion always makes the drink better.
I literally just made one tonight.
Wouldn't the first sour technically be a rum sour since sailors would mix it with lime and sugar? Idk
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
@@TheEducatedBarfly Oh gotcha! Thanks for the quick response
A little « je ne sais quoi » , le français que je suis a apprécié ;) merci pour vos vidéos très instructives !
Merci
I'm fairly certain he is the inventor of the Shake Weight.
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
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.
Isn't the sour pretty much just a navy grog using whichever liquor you have?
If I have lime instead of lemon, which would be the proportion with syrup?
You could use a hair more sweetener, but it won't be a huge difference.
Still have yet to try this. I’m intrigued though. Feel like I might like it better than whiskey sour or Boston sour.
You’ve gotta come on the podcast and talk cocktails!
I hope that light turning off at the end was a well timed battery running out and not Marius. I want to believe.
This is my all time favorite cocktail. I’m glad to see you add egg white too!
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.
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?
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.
Nice shake bro
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.
How does it differ?
@@axelwedelin92 sweeter, so I cut the simple in the sour itself. Depends on the individual porto what the flavor will lean towards. 😊
@@Kdawn1995 Thanks! :)
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!
The best replacement is Agua Faba which is the water that garbanzo beans sit in. It emulsifies exactly like egg white
Who makes the glass used in the video.
Armen Zakarian Schott and Zweisel
Which model Schott Zwiesel
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.
recipe at the end doesn't have egg white FYI
Zack thank you!
That’s a pretty cocktail
What are the bartenders doing with all the leftover egg yolks?
Protein shakes
Wow i never knew you could open wine like that! Lol
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.
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
yes, we're making cocktails at home, for ourselves :)
Hayden Pride your so strong and likable.
Wow
Just use a pinot noir you like. All a Bordeaux is, is a pinot noir made in that region of France. Why pay more?
Jesse claret also refers to Bordeaux “style” wines as well doesn’t have to be a bordeaux
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).
Here's egg in yer eye
The original has rye!!
"I want some whine!" , Tom Hanks, bachelor party
Im so glad you got a haircut
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?'
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
I tried, man, but did you ever think of practicing before you make a video? Maybe a loose script. So much starting over.😫
Also,one of the two colours in West Ham’s home kit.
Oh, and there are only two genders.
Man, I’d want to diminish, not highlight, that high girly-toned voice.
You talk a lot bro
Its a tutorial video......bro.
Denis Lusha you said 5 words too many.
You talk too much
booo
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.