Clarified New York Sour
GLASSWARE: thrifted, but here’s similar
This Clarified New York Sour is something else, she’s definitely a show stopper! The great thing about this is that you can clarify it in batches, serve it over ice, top it with red wine, and you’re good to go! Also, the red wine floats on top of the clarified whiskey sour very easily, so you don’t need much technique to pull this off.
Ingredients:
¾ cup lemon juice
¾ cup simple syrup
1½ cup bourbon
½ cup whole milk
1 oz red wine (to float), per serving
Directions:
Add simple syrup, lemon juice, and bourbon into a jar and stir to combine. Slowly pour it into another large jar with ½ cup of milk. Let the mixture sit for at least 3 hours (I like to put it in the refrigerator) and try not to disturb the curds that form by shaking or stirring!
After a few hours, strain through a fine mesh sieve lined with a damp coffee filter. This process may take a while but let gravity to the work! Once strained, store in an airtight jar.
To serve, pour over a large ice cube and float with a bit of red wine. Cheers!
PSST! THIS IS THE STUFF I USED:
ELIJAH CRAIG BARREL PROOF BOURBON
MALBEC