Robert Krueger, our bar manager, discovered the New Yorker in a vintage copy of Booth’s cocktail book from the late 1930s. It is an offshoot of the New York Sour, with the addition of club soda. Think of it as a rye Collins with a float of red wine. The New Yorker is tall and fizzy, great for a hot day, and certainly stunning to look at. This cocktail is also a great culinary example of how substituting or adding one ingredient can drastically change the style and feel of a cocktail. The club soda changes the character from a simple sour into a long drink, which changes the perception of consumption by reducing the acidity and intensity in each sip. Whereas a Whiskey Sour is more a late-evening and cold-weather drink, the New Yorker tends to be more of a lazy-afternoon and summertime treat.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Pour the whiskey, juice, and syrup into a Collins glass. Add large cold ice cubes and shake briefly. Top off with the club soda, leaving room at the top. Garnish with the lemon wheel and gently float the red wine on top (see page 23).
tasting notes
Step 2
Dominant Flavors: citrus
Step 3
Body: light with a slight sparkle
Step 4
Dryness: medium
Step 5
Complexity: low
Step 6
Accentuating or Contrasting Flavors: fruit accents from the wine
Step 7
Finish: short, airy, oaky tannins and slightly acidic
Step 8
Glass: Collins
