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This is the three-minute bartender. Start

1:28

spreading the news. I'm leaving

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today. The original New York

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sour is a variation of

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the whiskey sour made with bourbon

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or rye, fresh lemon juice, simple

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syrup, and a float of red

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wine on top. Now despite its

1:44

name, the drink most likely

1:46

originated in Chicago, where

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it was called the

1:50

continental sour or the

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southern whiskey sour. Chicago,

1:54

Chicago, that toddler

1:56

town. Eventually it

1:58

drifted east. and got

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rebranded. Because if there's

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one thing New York's

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good at, it's taking

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credit for shit it

2:09

didn't invent. You know,

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like bagels, pizza, statues

2:13

of liberty, Madonna. And

2:15

let's not forget the

2:18

two NFL teams they

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proudly called their own.

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That both play in

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New Jersey, because nothing screams

2:26

New York! like tailgating off

2:28

exit 16-W. One notable exception,

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of course, is Donald Trump,

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who was born in Queens

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and was the orange face

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of the Big Apple for

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decades. I love the poorly

2:41

educated. And now, most New

2:43

Yorkers would welcome a bed

2:45

bug infestation or a farting

2:47

elevator over Trump. He's been

2:50

disowned, exiled to Florida, left

2:52

out on the curb like

2:54

an old mattress with P

2:56

stains. But I digress. In

2:58

a clarified New York sour,

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milk is used to wash

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the cocktail. That means the

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lemon juice, the acid, curdles

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the milk, and the curds

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bind with tannins, proteins, and

3:11

other flavor elements. When you

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strain everything through a coffee

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filter or cheese cloth, the

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result is a clear, velvety

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drink with all the flavor

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minus the cloudiness. So

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here are your basic ingredients.

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You need two ounces of bourbon

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or rye whiskey. One ounce

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fresh lemon juice, three quarters of

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an ounce of simple syrup,

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which is just one part sugar

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to one part water, a

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half an ounce of whole milk,

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and a half ounce to one

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ounce of dry red wine,

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which you're going to use for

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a float. First thing you

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want to do is stir together

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the whiskey lemon juice and

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simple syrup in one container. Then

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you're going to pour the

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cold whole milk and it needs

4:02

to be cold into a separate

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clean container like a glass

4:06

measuring. cup or a bowl. Now

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you're going to slowly pour

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the cocktail mixture into the milk.

4:13

Make sure it's that way,

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into the milk, not the other

4:18

way around. The acids and

4:20

the lemon will instantly curdle the

4:22

milk, causing it to split into

4:24

solids and weigh. Now this

4:26

looks disgusting, but that means it's

4:29

working. You're going to let

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it sit for about 20 to

4:33

30 minutes so that the

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curds fully form. And then you'll

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strain it. Either through a

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coffee filter, a fine mass strainer

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lined with a paper towel, or

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a super fine sieve. And

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be patient here, Grasshopper. It can

4:49

take a while. You might

4:51

even have to strain it twice

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to get it ultra-clear. Next

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you're going to pour the clarified

4:58

liquid into a glass with

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ice. I prefer to use one

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large ice cube myself. Then you

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gently pour the red wine

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over the back of a spoon

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onto the drink. So it

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forms a beautiful float on top.

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No, don't spill the wine.

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I said float the wine. Float

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it. Damn it, stop. Eric

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Burton, stop. There, that's better. Some

5:22

pro tips for you. Again, use

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whole milk. The fat content

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is crucial for proper clarification. Skim

5:29

milk won't work. Be slow

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in general. When combining the cocktail

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in the milk, always pour

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the cocktail into the milk and

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not vice versa, and strain

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patiently, good clarification takes time. Rushing

5:42

will ruin the clarity. And what's

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the result? Well, you're going

5:47

to get a crystal clear golden

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drink with a deep red

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float on top. It tastes lush,

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smooth, silky, and people will

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think you're a god damn wizard

5:58

when they see you make it.

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Also, you might want to

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batch this too. You can do

6:05

for parties. This clarified New

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York sour is really good for

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batching. So if you want

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to do about 8 to 10

6:13

drinks, what you're going to

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use is 16 ounces of bourbon

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or rye whiskey, 8 ounces of

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fresh lemon juice, 6 ounces

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of simple syrup, 5 ounces of

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whole mill. and 8 to

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10 ounces of dry red wine.

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And you can scale this

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up or down as needed. Keep

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in mind, the clarified New

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York's hour is the drink Instagram

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was waiting for. Thanks to its

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layered look, it's as photogenic

6:42

as fuck. That Ombray fade from

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gold to deep red. Pure

6:47

cocktail catnip for the social media

6:49

crowd. Also, any whiskey will

6:51

do. Mostly, while Rye is traditional

6:54

for a spicy kick. Burban

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brings sweetness, and some even use

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scotch or other whiskeys for a

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smokier twist. Just don't use

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fireball. Ever. As for the red

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wine, it doesn't have to

7:07

be fancy. You don't need to

7:09

float a $50 bottle of

7:11

board dough. A dry red, like

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a charade, malback, or cabinery

7:16

Sauvignon, works perfectly. Save the good

7:18

stuff for your in-laws. And by

7:20

the way, that wine float

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isn't just a pretty face. Or

7:25

for show. Or for show.

7:27

It actually balances to drink. cocktail

7:29

alchemy. And finally, as is

7:31

our want here on three-minute bartender,

7:34

I'm going to leave you

7:36

with a funny. What's the difference

7:38

between a cocktail and a bad

7:40

decision? About three more cocktails.

7:42

I invite you to follow me

7:45

on Instagram and Blue Skye

7:47

at the Imbiber, T-H-E-I-M-B-I-I-B-E-R. The podcast

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also has its own Instagram

7:51

account. That's W-W-D-O-W-D-S-S- I want to

7:54

thank you so much for

7:56

joining us on this episode of

7:58

Three Minute Bartire. And remember, as

8:00

always, drink responsibly and enjoy

8:03

yourself. Enjoy yourself. It's later than

8:05

you think. Enjoy yourself. While

8:07

you're still in the pink. The

8:09

years go by. As quickly

8:11

as a wink. Enjoy yourself! Enjoy

8:14

yourself! It's late! than you

8:26

later than you think. That's right. We think

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you need to hear it. to hear it.

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Okay. Yeah, it's what we say so. That's

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right. And because all we do is

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give, do every Thursday you can listen

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to our hysterical podcast, our Idiot of

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the Week. We round up the the

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week. We know what? up the has to.

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Okay. Somebody has to. we do is give. do

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is give.