New York Sour - 3 Ways
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- čas přidán 8. 10. 2020
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The New York Sour is the classy cousin of the whiskey sour. With a red wine float, it works surprisingly well to smooth out the drink, and if you're feeling like a pro then we'll throw some egg white in there. We finish with a wild version with a clarified milk punch and hollow ice ball.
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This is great. i f*d up on the egg part so now I have to make some alcoholic omelet.
🤣 When life hands you a f*#ked up egg, make omlettes! My theory exactly!
Shh... just call it a boozy custard lol. Sounds more appetizing than a boozy omelet 😄
If you fuck up on the egg own it and call it it a flip variation
Another tremendous demonstration. I’m always impressed. That wine ball has so many potential cocktail uses. 🥃
yesss im interested to see more uses for it!
You gotta love how he includes science in his explanations
He truly lives up to the name of the channel. :)
It's the least I'd expect for a chemist level cocktail tbh
You're the first person to actually describe why one would dry shake with egg whites. Everyone else just says dry shake but doesn't say why. Thanks!
Great job on the pro version. Honestly, getting the right shake on the egg white version can be daunting sometimes. Over shake it, and the drink becomes so pillowy and integrated with the egg white that the wine refuses to float. Shake too little and you don't get a good foam.
And this chemist version was really fun and I think one of your more practical ones. Great stuff!
Ok thank you for saying this cause I haven’t gotten it right yet it’s like a meringue every time😅
Those advanced cocktails of yours are nothing short of works of art in a glass
Pleasant surprise for Friday morning
Absolutely amazing, that ball of wine had my partner and I gasping! Bravo
I started making the equivalent of the 2nd version of this cocktail about a year ago and, discovered: Wow! This is a great cocktail! It immediately went into my regulars. I sometimes also throw in a dash or two of bitters, and sometimes switch the wine for port.
You know that syringe you used to empty the ice ball probably would work to fill it up too.
galaxy brain
"Who is Nick and why does he hate us?" - My team, probably, when I'll pitch the idea to go from having 2 cocktails per episode to 3, like Nick does!
Shameless.
Weird flex
Totally obsessed with all things clarified! Please make a playlist with all your clarified cocktails. 🙏🏻💗
Presentation on drink 3 has to be in the top 3 of all time. Nice work!!
The contrast of colours in your Pro version, oh boy oh boy 🤤
I actually have made this pro version a couple times at my bar. It was always pretty neat to see the three layers
A lot of effort going into this drinks. Definitely makes them worth the wait. Cheers
Love these three recipe videos!
Love watching your videos and the three way series.
What a perfect variation for whiskey sour in terms of both the taste and visually
Love the New York Sour! The expert version was just wow, very impressive!
I love your videos, they are really motivated me to try to make them in my home. I'm from chile and I will love to see some chilean Pisco cocktails in some videos! You will make me really happy and I will share it with everyone I known
3:11 into a chilled COUPE GLASS
Super excited to try one of these tonight!
Just impressive! Defiitely worth the time and effort! Cheers!
Bravo. This one one of the best yet
Wowww! This is one of my favorite drinks, but that window ball is a game changer. I’m going to have to try that.
So glad to see this video. This is probably my favorite sour.
Tried the basic one, super good!
That's actually doable. Love everything you do!
That was the only organic pivot to a sponsor I've ever seen on CZcams
Applause for the red wine orb and clarified punch! Wonderful presentation!
YESSSS prolly my favourite cocktail !
Much interesting!
Such original!
Thanks for this.
I made a clarified new york sour a while back (I just floated the wine on top. Because I wasn't using the ice ball trick I did shake the cocktail which gave it a nice foam level.
I love this video so much
NY Sour is probably my favorite classic cocktail pushing even negroni to the second place. I'm adding a dash or two of angostura bitters to the shake though when I don't have rye on hand and have to substitute with regular whiskey
That last one is crazy Nick, gotta try that one out myself
That last one is soopo cool
Wow!!! That's all I can say. Excellent mixology
Terrific!
Love the New York sour. So much complex flavors.
3:45 you could do the same thing except using a blue base with curacao or something similar. The drink would be red, white, and blue (Not in order but whatever). Call it a Patriot.
Customer : Can I have like a New York Sour, but make it a good one
Bartender: Say no more fam
* 3 hours later* - Bartender Hands drink over
Customer - *skeletal remains*
I have seen all your videos, every time I see a new upload I freak out
The chemist version of the drinks always looks awesome.
Definitely want a t-shirt with the phrase "This is...excellent" emblazoned on it.
Swapped out the wine for some port, turned out pretty nice
The Orb is great, but all the work for this magical few seconds ... I don't know: call me lazy, I can life with that!
Hi, thanks for the videos, you're my favourite by far!! Quick question, what make / size / volume is your double rocks glass? I've done the basic and the pro, but wanting to up my game for the chemist version . . . wish me luck :)
I love a good New York Sour!
Ice ball technique is genius.
Milk punch version + red wine = Suberb
I'd highly recommend using a squeeze bottle to put the wine into the ice ball
Great video bro !!! Would love to see if you could do this with the Moscow Mule !!!
I didnt even know a NY Sour existed and I live in NYC. Great job my friend!
Very cool
Never seen that contraption before in my mind in the seco d demo
the chemist version is beautiful
Could be "dry" in the context of chemistry. It's not anhydrous ethanol, but we technically refer to something as being dry when there's an absence of water rather than being a solid
Hey! clarified milk punch version was amazing!! does it work the same way if I mix up the milk and citrus a few days in advance and then mix up the other ingredients, when I want to serve? Either with the pina colada ingredients or with the NY sour ones..? or with any other..
Awesomeness😎
What a glorious time to be alive.
Try an effervescent lambrusco (frizzante) float... next level
As a Finnish I actually enjoy these videos
Just came across this channel... major binging with babish vibes
I now have weekend plans.
Salud🍻from mexico
How long will the clarified whiskey stay in the fridge if you wanted to prep ahead of time?
Awesome presentation although I really wish I liked clarified milk punches. I tried your pina colada one last month. To each is own I guess lol
After trying this, you definitely need to concoct a New York Smash Punch
Edit: Whiskey sour + mint + punch style + wine float
I am very interested to know if this type of drink would lend well to the spherification process. Would red wine spheres work with a drink similar to this (likely without the egg since the foam wouldn't play well with the spheres)?
If I ever have a large windfall of money come into my life, I'm gonna have to learn how to do the chemist version of these lol
Gonna be 100% honest as someone who recently got into drinking and mixing drinks the chemist part of these videos gives me all the goals.
I’ve actually made several milk punches of my own, just made clear ice for the first time. Now all I need is an ice ball mold and that metal syringe... oh and the many varieties of alcohols 😂
What made you change your mind about the reverse dry shake? Great vid btw!
Educated barfly recently posted a video on why it's better. Tighter foam.
That last version would be a lotnn
That is the cutest dang funnel I've ever seen
Cocktails 3 ways is your greatest contribution to the world yet! Call up Stockholm-get this man a Nobel Prize!
Do the rest of the Danger 5 cocktails !
David Wondrich in Imbibe! found that the New York Sour got its current name in Boston and jokes that it is named derisively.
Hey so I'm finding that when I'm storing the hollow cube spheres in the freezer they are sticking to surfaces and other cubes and because they are hollow they are a bit delicate, do you have any tips for storing them? Maybe I'm just not letting them freeze long enough to be sturdy
Woo, my favourite drink! :D
So I'm VERY new to this, but I made the Tea Clarified Milk Punch and loved it, and although it's labelled as an "advanced" techinique, I found it very simple... Anyway, my question is can I clarify ANYTHING?
That last sour was absolutely stunning. You weren't kidding about advanced techniques being used. Great demonstration of them being applied too.
Now I have to wonder, I have a bottle of sweet vermouth in the fridge that I need to finish. Would I be creating some unholy abomination if I used it in a New York Sour?
Call it a Manhattan Sour I guess.
Is there a reason why you did a normal dry shake instead of a reverse dry shake? In most of your videos you seem to prefer reverse dry shaking.
You might also consider using the same syringe that you extracted the water with to insert the wine
can you make milk clarified whiskey/rum/brandy? Not punch or cocktail. One barrel aged spirit clarified with milk. I'm really wondering how it's gonna look.
How many times did you do the second one before you got a proper float?
Nice 1 msandawana
I am currently donating my plasma while watching this and these drinks pretty much look like the bottle with my blood and plasma seperating
For covid or just the usual thing?
Gil Jones lol no, I went to get paid. Made $65 for my plasma
What red wine are you using?
what about filling the ice sphere half wine half punch?
I believe the wine color would prevail but the taste wouldn't overwhelm the drink!
Interesting. that last one is impressive! I hope someone makes it for me someday ; )
look's like a giant boba in that last drink
Have you not made the sherbotsky from himym yet?
BOW TO THE GOD OF CORN WHISKEY!!! Mellow Corn!
MFC!
I definitely would have spherified it. Don't think u can reverse spherify because wine is so acidic though
Would you ever consider making cocktails that your subscribers have come up with and then trying to improve them? After watch your videos on clarified punch I made one with some funky ingredients. Me and my friends like it quite a bit and I’d love your take on it
Sometimes I really miss tending bar
I think someone should make a scale for drinks based on a level of Nick's eybrows during tasting. The better the drink the higher his eybrows venture 😂
Why have you switched from reverse-dry shake to just dry shake?