Reverse New York Sour Recipe

A layered sour cocktail that is sure to please! "Thought to have been first made in the 1880s by a bartender in Chicago, this drink was originally named the Continental Sour and then Southern Whiskey Sour, also masquerading as a Brunswick Sour and Claret Snap before becoming best known as the New York Sour, probably after a bartender in Manhattan started serving the drink and made it popular." - Difford's Guide 

Traditionally made with a red wine float, we opt for the more herbaceous Kina-Salal, which is denser than a red wine, and thus the layer sinks rather then floats. Hence the 'reverse' New York Sour.

Reverse New York Sour

Nadia MacLean

Servings

1

Prep Time

4 minutes

Category

Kina-Salal / Cocktails

The density of our Kina-Rouge or Kina-Salal is a little greater than a red wine so technically speaking this could be considered a Reverse New York Sour as the red wine float, sinks! We like to think we're a little more down to earth here in Esquimalt ;)

Reverse New York Sour

Ingredients

  • 2 oz (60mL) Whisky / Ancient Grains - deVine Spirits

  • 0.75 oz (22mL) 1:1 simple syrup

  • 1 oz (30 mL) Lemon juice

  • 1 bar spoon Orange Liqueur / Manitou Liqueur - Legend Distilling

  • 1.25 mL (1 tsp) Cocktail Foamer / Rootside Bitters or 1 egg white

  • 1 oz (30mL) Kina-Rouge or Kina-Salal / Esquimalt

  • 3 drops Aromatic-ish Bitters / Rootside Bitters

Directions

  1. Add all ingredients, except for the Kina-Rouge and Aromatic-ish Bitters, to an ice filled shaker tin

  2. Shake hard

  3. Double strain into a rocks glass and slowly pour the Kina-Rouge onto the back of a bar spoon and down the side of the glass to layer the drink

  4. Gently add 3 drops of Aromatic-ish Bitters to the top of the foam and swirl using a toothpick for a pretty garnish
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