New York Sour - 3 Ways

The first 1,000 people to click the link will get a free trial of Skillshare Premium Membership skl.sh/cocktai...
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.
RECIPES & EQUIPMENT: www.cocktailch...
PATREON: / cocktailchemistry
RECOMMENDED PRODUCTS: www.amazon.com...
MERCH: www.cocktailch...
FIND ME ON:
Instagram- / cocktailchemistry
Twitter- / cocktailchemlab
Reddit- / cocktailchemistry
MUSIC: "Take 5" cover by Tim Johnston www.cocktailch...

[@CoachVinoLLC]

Another tremendous demonstration. I’m always impressed. That wine ball has so many potential cocktail uses. 🥃

[@MikoAsia]

yesss im interested to see more uses for it!

[@7ftmigdet]

This is great. i f*d up on the egg part so now I have to make some alcoholic omelet.

[@jayevan_photography]

🤣 When life hands you a f*#ked up egg, make omlettes! My theory exactly!

[@Lady-Lilith]

Shh... just call it a boozy custard lol. Sounds more appetizing than a boozy omelet 😄

[@ozymandias3456]

If you fuck up on the egg own it and call it it a flip variation

[@R0bn0tavailableagain]

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!

[@Mahunashizzle]

Ok thank you for saying this cause I haven’t gotten it right yet it’s like a meringue every time😅

[@kirbymarchbarcena]

You gotta love how he includes science in his explanations

[@Trader_Spero]

He truly lives up to the name of the channel. :)

[@Rose-jz6sx]

It's the least I'd expect for a chemist level cocktail tbh

[@halvorseneirik]

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!

[@DecodingDoom]

Also, the higher temperature of the uniced cocktail will make emulsification happen much faster.

[@verdatum]

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.

[@sephirothjc]

Those advanced cocktails of yours are nothing short of works of art in a glass

[@KevinKos]

"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!

[@jefsti]

Shameless.

[@JoshuaJacobs83]

Weird flex

[@biggieb400]

Presentation on drink 3 has to be in the top 3 of all time. Nice work!!

[@fabmisstam]

Totally obsessed with all things clarified! Please make a playlist with all your clarified cocktails. 🙏🏻💗

[@noahmiller91]

Absolutely amazing, that ball of wine had my partner and I gasping! Bravo

[@SonOfASpurs2023]

I actually have made this pro version a couple times at my bar. It was always pretty neat to see the three layers

[@johnnymontalvo5620]

Wowww! This is one of my favorite drinks, but that window ball is a game changer. I’m going to have to try that.

[@clau_notdoctor]

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

[@Mitch3lT0mas]

Pleasant surprise for Friday morning

[@ThePretender96]

The contrast of colours in your Pro version, oh boy oh boy 🤤

[@harrisonlee9585]

That was the only organic pivot to a sponsor I've ever seen on KZbin

[@amehlaco.8354]

Love the New York Sour! The expert version was just wow, very impressive!

[@ryandryer3422]

You know that syringe you used to empty the ice ball probably would work to fill it up too.

[@greatheightsu]

galaxy brain

[@jerrychan1996]

What a perfect variation for whiskey sour in terms of both the taste and visually

[@NitroCerber]

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

[@onedrink7770]

A lot of effort going into this drinks. Definitely makes them worth the wait. Cheers

That chemist NY sour looks outstanding. That's some next level work right there.

[@audioxix]

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*

[@Boyanbo]

Applause for the red wine orb and clarified punch! Wonderful presentation!

[@damascusraven]

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.

[@TheTimN8er]

That last one is crazy Nick, gotta try that one out myself

[@dscarmon]

Tried the basic one, super good!

[@djponchus95]

Love these three recipe videos!

[@andreigarcia96]

I have seen all your videos, every time I see a new upload I freak out

[@0Etcetera0]

Super excited to try one of these tonight!

[@bartenderzzz]

I didnt even know a NY Sour existed and I live in NYC. Great job my friend!

[@IrateWizrd]

Swapped out the wine for some port, turned out pretty nice

[@watteef5267]

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!

[@disfibulator]

Bravo. This one one of the best yet

[@c55411]

The chemist version of the drinks always looks awesome.

[@ryanbobyan]

3:11 into a chilled COUPE GLASS

[@carl_busch]

Love the New York sour. So much complex flavors.

[@josephtryka5865]

Love watching your videos and the three way series.

[@SlendisFi_Universe]

As a Finnish I actually enjoy these videos

[@SanDukey]

I'd highly recommend using a squeeze bottle to put the wine into the ice ball

[@JezzuZZ7FReaKK]

That last one is soopo cool

[@MaquiladoraIII]

Definitely want a t-shirt with the phrase "This is...excellent" emblazoned on it.

[@ryanreidking]

Try an effervescent lambrusco (frizzante) float... next level

[@ChemicalMarco]

Just impressive! Defiitely worth the time and effort! Cheers!

[@venaseph6314]

How long will the clarified whiskey stay in the fridge if you wanted to prep ahead of time?

[@tannermccue5238]

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

[@tapuzak]

What a glorious time to be alive.

[@slipperynickels]

So glad to see this video. This is probably my favorite sour.

[@omarw007]

Never seen that contraption before in my mind in the seco d demo

[@TheArcSet]

Thanks for this.

[@josecapablanca2351]

Wow!!! That's all I can say. Excellent mixology

[@oash6041]

I am currently donating my plasma while watching this and these drinks pretty much look like the bottle with my blood and plasma seperating

[@grilljones]

For covid or just the usual thing?

[@oash6041]

Gil Jones lol no, I went to get paid. Made $65 for my plasma

[@ysaiasgarcia8327]

Great video bro !!! Would love to see if you could do this with the Moscow Mule !!!

[@TobeyFairre7861]

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

[@thewakinghero]

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 😂

[@edwardoapc]

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?

[@zbeekerm]

Cocktails 3 ways is your greatest contribution to the world yet! Call up Stockholm-get this man a Nobel Prize!

[@NemesiN]

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)?

[@anubhavsgarg]

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..

[@chipsclassiccocktails1458]

That's actually doable. Love everything you do!

[@artmob]

Milk punch version + red wine = Suberb

[@donniepoff5476]

Ice ball technique is genius.

[@juliet_whiskey6625]

You might also consider using the same syringe that you extracted the water with to insert the wine

[@babayaga9102]

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.

[@schoey0]

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 :)

[@yogrards]

Just came across this channel... major binging with babish vibes

[@FritzCasperfujimo]

Much interesting! Such original!

[@jorgeisaacguerrero]

Salud🍻from mexico

[@qpSubZeroqp]

I love this video so much

[@lvcsslacker]

the chemist version is beautiful

[@Svenskadoktorn]

Vegan here. I aprecciated that ypu mentioned chick pea brine, or aqua faba, as an alternative to egg white. :)

[@cadelllwellyn6021]

I'm not a vegan but I have been using aqua faba for about a year now. I much prefer it to using egg white. One, it's essentially a free ingredient. I replace a my container of brine every time I open a chickpea can or cook up a pot of dry ones (which is at least once a week). It is also is easier to adjust how much foam I want on a drink since it is so much easier to measure than a single egg white.

[@tubbista]

Also vegan here, would be interested if there is a good alternative to milk clarification.

[@cadelllwellyn6021]

@@tubbista I believe the goal of the clarified milk is to create a high protein liquid. By curdling the milk and straining out the solids you remove most of the fat leaving whey proteins. You may be able to create a similar effect by currdling a plant based milk. I would first try soy milk since it has a similar protien content compared to cow's milk

[@fitzgeraldo95]

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!

[@terrehonbowden3472]

I now have weekend plans.

[@jasongforbes]

David Wondrich in Imbibe! found that the New York Sour got its current name in Boston and jokes that it is named derisively.

[@Dargon_fire]

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.

[@ReuxIndigo]

Do the rest of the Danger 5 cocktails !

[@martink3504]

Have you not made the sherbotsky from himym yet?

[@dwbear7]

Terrific!

[@dregapiro]

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 😂

[@gw6667]

After trying this, you definitely need to concoct a New York Smash Punch Edit: Whiskey sour + mint + punch style + wine float

[@pepjohosef6502]

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

[@MaximusMuleti]

That last version would be a lotnn

[@blayasblay3941]

YESSSS prolly my favourite cocktail !

[@joshuashrum2516]

That is the cutest dang funnel I've ever seen

[@otto_jk]

How many times did you do the second one before you got a proper float?

[@TheNeeds1]

What made you change your mind about the reverse dry shake? Great vid btw!

[@tobygreen6010]

Educated barfly recently posted a video on why it's better. Tighter foam.

[@grilljones]

I definitely would have spherified it. Don't think u can reverse spherify because wine is so acidic though

[@ComeToThySelektor]

What red wine are you using?

[@hensroth]

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

[@muhammadahmadsaleem]

Awesomeness😎

[@ralphbarnes9335]

Very cool

[@myrnajay2785]

Interesting. that last one is impressive! I hope someone makes it for me someday ; )

[@fairyflossgurlz]

look's like a giant boba in that last drink

[@reno2890]

1:40 it desnsity not gravity xD

[@JoeKerr019]

So i been binging Danger 5 and theres an ongoing joke that any time a character dies, they tell other of the characters about the perfect mix to do certain drinks. Any chances you could do this in the future?

[@CocktailChemistry]

I did a whole episode on these!

[@marcellocorno2936]

Why have you switched from reverse-dry shake to just dry shake?

[@sklonism]

can you try the joji x johnnie walker honeycomb highball kit ? that would be dope

[@janejvmmsvictoria5857]

Woo, my favourite drink! :D

[@yucli]

Hey! Volumes are not additive. Measuring solutions by how much its volumes increase when you add a different liquid increase will lead to incorrect measurements because volumes of things with different gravities don’t add up.

[@DerpZerke]

Before today, I have never heard a continental sour or a wine sour get called a New York sour.