Aperol is known for being a great apéritif liqueur. It's even more popular as an ingredient in apéritif cocktails. Now, our Aperol Sour recipe takes the refreshing taste of a sparkling spritz apéritifo and turns it into a unique sour.

Quick Facts Aperol Sour

Besides Aperol, a classic Spritz calls for chilled Prosecco, we don't use that in our Sour. Instead, we make a delicious homemade Prosecco syrup to incorporate the crisp, aromatic, acidic flavors of Italian sparkling wine into this cocktail.

Aperol Sour cocktail

Aperol Sour Recipe

A colorful Sour cocktail based on Aperol and Gin. The drink is floral, bitter, sweet, and has a bright citrus flavor.
Prep Time: 4 minutes
Course: Drinks
Cuisine: Italian
Keyword: amaro, aperol, Gin, lemon juice, Prosecco
Servings: 1
Calories: 182kcal
Cost: $2.30

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 1.5 oz Aperol
  • 0.75 oz Gin
  • 0.75 oz Fresh lemon juice
  • 0.25 oz Prosecco syrup
  • 0.5 oz Egg white or Aquafaba
  • 3 drops Orange cocktail bitters - (optional)
  • Dehydrated orange wheel

Instructions

  • Pour Aperol, Gin, Lemon juice, Prosecco syrup, and egg white into a cocktail shaker with ice.
    1.5 oz Aperol, 0.75 oz Gin, 0.75 oz Fresh lemon juice, 0.25 oz Prosecco syrup, 0.5 oz Egg white or Aquafaba
  • Shake for 15 seconds to chill the drink. Then strain into the shaker and shake again without ice.
  • Strain the drink into a chilled couple glass and wait for a couple of seconds for the foam to build.
  • Garnish the cocktail with a few drops of bitters and a dehydrated orange wheel.
    3 drops Orange cocktail bitters, Dehydrated orange wheel

Nutrition

Serving: 4ozCalories: 182kcalCarbohydrates: 12.96gProtein: 1.95gFat: 0.06gSodium: 28.4mgPotassium: 82.96mgSugar: 12.24gVitamin C: 9.36mgCalcium: 19.52mgIron: 0.09mg
Tried this recipe?Let us know how it was!

Ingredients & Recommendations

Of the six ingredients required for this Aperol Sour, Gin is the only alcoholic element apart from Aperol. That makes this Sour a fantastic low-ABV option. Here's all you need, including some recommendations to make this drink perfect:

Aperol Sour

Tipps to Make an Aperol Sour

Following these easy steps in our recipe, you can mix up an Aperol Sour in no time, and with our tips, the drink will be a real winner.

Before starting with the cocktail, you should make the Prosecco syrup. It's best to make it at least a few hours in advance, so it can cool down before you use it. - It should come straight out of the fridge. 

Ideally, also your glass goes for 30 minutes into the freezer before making the drink. Since the Aperol Sour is served without ice, all elements should be cold. If the freezer is not an option, put some ice into the glass and remove it before pouring the drink.

Further, for a perfect egg white foam, you need to perform a dry shake - or, alternatively, a reverse dry shake. That means you shake for about 15 seconds without ice first. Then add ice, and shake again - or vice versa.

That ensures that the foam is firm and frothy. Your cocktail will look amazing, the mouthfeel will be better, and the dried orange can sit on top and won't drown.

More Sour Cocktail variations

This Aperol-based version of a Sour makes for a beautiful light aperitif. If you want to try some more creative twists on the classic template, here are some drinks we recommend:

Aperol Sour Recipe FAQs

What is an Aperol Sour cocktail?

An Aperol Sour cocktail is a low-ABV Sour-style drink made with Aperol, Gin, Prosecco syrup, lemon juice, and egg white. It's a tasty and refreshing summer cocktail that can be served as an apéritif.

What does the Aperol Sour taste like?

The Aperol Sour is a mild, bittersweet cocktail that's easy to drink. Aperol has a distinct bittersweet taste of citrus, herbs, and traces of rhubarb. It is less bitter than other Amari, making it more approachable.

Which glass is best for the Aperol Sour cocktail?

Typically a Sour cocktail is served in a sour glass. However, you can also fill it in a Coupe, Coupette, or a Nick and Nora glass.

The Bourbon Sour is a specification of the classic Whiskey Sour, which is usually based on either Rye Whiskey or Bourbon. So the name basically only serves as a definition of the base spirit.

That may sound petty, but the distinction is very precise, thus, convenient for a bartender. After all, Bourbon tastes quite different from Rye and other types.

Quick Facts Bourbon Sour

Depending on the choice of whiskey, taste and aroma of your sour cocktail change slightly but notably. A classic Bourbon Sour is definitely a sweeter version of the cocktail.

Bourbon Sour cocktail

Bourbon Sour Recipe

A specific variation of a Whiskey Sour using Bourbon for the base spirit.
Prep Time: 3 minutes
Total Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: angostura, bourbon, egg white, lemon juice, simple syrup
Servings: 1
Calories: 233kcal
Cost: $2.30

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 2 oz Bourbon
  • 1 oz Fresh lemon juice
  • 0.75 oz Simple syrup
  • 0.5 oz Egg white or aquafaba
  • 2 dashes Angostura bitters

Instructions

  • Pour all ingredients into a cocktail shaker and shake with ice until chilled.
    2 oz Bourbon, 1 oz Fresh lemon juice, 0.75 oz Simple syrup, 0.5 oz Egg white or aquafaba, 2 dashes Angostura bitters
  • Strain into the shaker and shake again without ice (Dry shake).
  • Strain into an ice-filled rocks glass and garnish with a citrus wedge.

Nutrition

Serving: 4.5ozCalories: 233kcalCarbohydrates: 7.5gProtein: 1.89gFat: 0.09gSodium: 9.12mgPotassium: 108.16mgSugar: 7.5gVitamin C: 12.48mgCalcium: 28.16mgIron: 0.23mg
Tried this recipe?Let us know how it was!

Best Bourbon for the Bourbon Sour

We have some excellent options of Bourbon Whiskey for a Bourbon Sour in our selection of best Whiskies for a Whiskey Sour. Our favorite Bourbon picks include the following three options.

Egg white: yes or no?

Yes, we like a foamy egg white top for our Bourbon Sour. Yet, raw egg white in drinks is a bit of a controversial topic. Some love it. Others hate it.

The advantages, apart from that the frothy top improves the visual of your drink, are a richer mouthfeel, a pleasant texture, and a more refined result. The downside is mainly the longer mixing time and the fact that it does not fit every diet. 

Thus, if you're not convinced yet, consider using a vegan alternative called aquafaba. That may sound fancy, but then it is just chickpea water. 

The water from preserved chickpeas creates a beautiful foamy top, very similar to what you get when using raw egg white.

If you want to try it out or learn more about this topic, check out our guide about egg white vs. aquafaba.

Variations

There are some famous riffs on the Bourbon Sour recipe, and here are our favorites, all made with whiskey as a base:

More Related Cocktails

The template of Sour Cocktails is extremely versatile, and you can basically make it with all spirits and many liqueurs, as well. Here are some rarer interpretations:

The template for sour cocktails is always following the same principle, and the Pink Gin Sour also plays by those rules. A spirit base is mixed with citrus juice and balanced with a sweetener, but adds a little extra and asks for a particular brand of Gin as well.

Carson Quinn, brand ambassador of Iron Balls Gin, thought up the colorful twist. So, it's no surprise that Iron Balls makes the base of this Pink Gin Sour.

Ingredients

You need Gin, syrup, and lemon for this drink, plus extra egg white and some bitters to create the iconic look of this delightful cocktail:

Iron Balls Gin bottle

Iron Balls Gin is a beautifully crafted Gin from Bangkok. The small-batch distillery is located inside the Iron Balls distillery & bar. It's perfect for this Pink Gin Sour but also works beautifully in a Gin and Tonic with Fevertree Mediterranean garnished with fresh pineapple and basil.

Peychaud's are aromatic bitters, just like Angostura's. The latter is more popular, and also part of this recipe. If you want to know more about those two brands, check out this comparison of Peychaud's vs. Angostura bitters.

In case you're still not convinced but want that froth, try aquafaba instead. The chickpea liquid is vegan and creates a nice foam, as well. You can read how the two compare in our comparison of Aquafaba and eggwhite.

Pink Gin Sour front view

How to make a Pink Gin Sour

The preparation of this drink is similar to other sour cocktails. However, incorporating egg white requires an extra step: dry shake or reverse dry shake to get the perfect foam.

For a dry shake, put all ingredients into your cocktail shaker without ice and start shaking for 15 seconds. This step gives the egg white its beautiful frothy texture.

In a second step, open the cocktail shaker and add ice. Then shake the drink again to chill it.

Strain the Pink Gin Sour into a Coupe or Martini glass and garnish it with Angostura bitters and candied orange or a slice of dried orange.

Other Gin to try with this drink

As the recipe particularly asks for fruity Iron Balls Gin, it's pretty hard to find an equivalent substitute. Thus, our recommendation would be to opt for another Asia-inspired Gin.

For instance, Bobby's Gin brings in beautiful notes of lemongrass and cinnamon. Alternatively, you can also try Roku Gin. This one brings in a Japanese touch of cherry blossoms and yuzu fruit.

These two would create a slightly different drink but are great options if you can't get your hands on Iron Balls.

Pink Gin Sour cocktail

Pink Gin Sour

An elegantly pink-hued twist on a classic Gin Sour cocktail.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Asian
Keyword: Gin, peychaud bitters, sour cocktail
Servings: 1
Calories: 188kcal
Cost: $2.30

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 1.5 oz Iron Balls Gin
  • 0.75 oz Lemon juice
  • 0.5 oz Simple syrup
  • 0.5 oz Egg white
  • 2 dashes Peychaud's bitters
  • Angostura bitters (for garnish)
  • Candied orange or dried orange (for garnish)

Instructions

  • Chill your glass and set it aside.
  • Add all ingredients except for Angostura bitters into your shaker (without ice) and shake for 15 seconds.
    1.5 oz Iron Balls Gin, 0.75 oz Lemon juice, 0.5 oz Simple syrup, 0.5 oz Egg white, 2 dashes Peychaud's bitters
  • Open the shaker, add ice cubes, and shake again for about 10 seconds.
  • Remove the ice from your glass and strain the cocktail into your now chilled glass.
  • Garnish with Angostura bitters and orange.
    Angostura bitters (for garnish), Candied orange or dried orange (for garnish)

Nutrition

Serving: 3.5ozCalories: 188kcalCarbohydrates: 14gProtein: 2gFat: 0.1gSodium: 30.75mgPotassium: 86.25mgSugar: 13gVitamin C: 10mgCalcium: 20mgIron: 0.1mg
Tried this recipe?Let us know how it was!

In this case, the Shochu Sour (or Yuzu Sour) follows the general template of sour drinks while keeping the recipe Japan-themed. It is based on the Japanese distilled liquor Shochu, sweetened with a yuzu and honey preserve, and uses a mix of yuzu and lime juice for the sour part.

Quick Facts Shochu Sour Cocktail

As this recipe is packed with exotic ingredients, we will give more detailed explanations and recommendations below.

Shochu Sour cocktail made with some Shochu

Recipe Shochu Sour

A Shochu-based recipe for a delicious Japanese Sour cocktail.
Prep Time: 3 minutes
Total Time: 3 minutes
Course: Drinks
Cuisine: Japanese
Keyword: angostura, egg white, lemon juice, Shochu, yuzu
Servings: 1
Calories: 180kcal
Cost: $2.90

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 2 oz Kome Shochu
  • 0.5 oz Lemon juice
  • 0.25 oz Yuzu juice
  • 0.25 oz Yuzu honey preserve
  • 1 Egg white
  • 3 dash Angostura bitters

Instructions

  • Add Shochu, lemon juice, yuzu juice, yuzu honey preserve, and egg white into a cocktail shaker and dry shake without ice for 10 seconds.
    2 oz Kome Shochu, 0.5 oz Lemon juice, 0.25 oz Yuzu juice, 0.25 oz Yuzu honey preserve, 1 Egg white
  • Open the shaker, add ice and shake again for 5 to 8 seconds.
  • Strain into a chilled coupe glass and garnish with Angostura bitters.
    3 dash Angostura bitters

Nutrition

Serving: 4.25ozCalories: 180kcalCarbohydrates: 8.39gProtein: 3.62gFat: 0.04gSodium: 52.64mgPotassium: 74.96mgSugar: 7.09gVitamin C: 8.64mgCalcium: 5.6mgIron: 0.12mg
Tried this recipe?Let us know how it was!

Which Shochu in a Shochu Sour?

In this Shochu Sour, we prefer to use a Kome Shochu. Kome is a rice-based Shochu. If you taste this spirit neat, you can taste the slight sweetness of the rice shining through.

Alternatively, you could also opt for a Mugi Shochu. This type is made from barley and also has a slightly sweet taste. But overall, mugi is a bit less complex than kome.

Not only the type of Shochu you chose has a notable influence on the taste of this cocktail, but also the alcohol content of your bottle of choice. Usually, the ABV of the Japanese spirit ranges from 20 to 43%.

For cocktails, we recommend opting for a bottle with a higher alcohol content. Try, for instance, Iichiko Saiten made from barley, Takara Shochu Kome or Hakutake Shiro Kome. All three are great value for money and easy to get.

What is Yuzu Fruit?

Yuzu is a citrus fruit, most likely of Chinese origin, that grows all over East Asia. Yet, the yellow fruit is most popular in Japan and Korea.

Like lemons, you usually do not eat the yuzu fruit on its own. Instead, its fragrant peels and tangy juice are common ingredients in food and beverage recipes.

The taste of yuzu is best described as a cross between grapefruit and tangerine. To let the beautiful flavors of this fruit shine in our Shochu Sour, we do not only use yuzu juice but also yuzu honey preserve.

Japanese Yuzu fruit

Yuzu Honey Preserve

First and foremost, Yuzu honey preserve is a delightful in the Shochu Sour. Additionally, it is a beautiful spread on toast, topping for yogurt or sweetener in tea or other cocktails. To make this delicious preserve, you only need honey and yuzu fruit in equal measures:

Step 1: First, wash the yuzu fruit gently and thoroughly. Then, cut it into thin slices and remove the seeds.

Step 2: In the second step, add the thinly cut yuzu slices into a mason jar and cover them with honey completely. 

Step 3: Let the mixture sit in your fridge for 48 to 72 hours, and your yuzu honey preserve is ready to be mixed into your Shochu Sour Cocktail.

Tips for Mixing

The rule of squeezing citrus juice fresh for bar-quality cocktails goes for yuzu fruit, just like any other. We do not recommend taking any shortcuts here.

Further, we're using egg white for a nice foam and silky texture of our Shochu Cocktail. That means you should perform a dry shake first (no ice) and a wet shake second (with ice). That's not all, though:

The Yuzu preserve should be at room temperature when it goes into the shaker. That way it will mix better with the other ingredients. 

At the same time, you want your cocktail ice cold. Therefore, shake well with plenty of ice cubes. And since this drink is served straight up, you should also chill the glass before pouring your drink. 

EXTRA TIP: Use a glass with a stem like a coupe or a sour glass. That way, you don't warm up the drink with your hands while sipping.

More About Shochu

Shochu is a distilled liquor from Japan. In fact, Shochu is even the most popular alcoholic in the country of the rising sun. More popular than Sake (Nihnoshu), Japanese Whisky, and beer.

The Japanese spirit can be made from a variety of ingredients. The most common ones are sweet potato, rice, and barley. For a better overview, here's the list with other common types. Each has a unique set of aromas and flavors. So, picking a Shochu for a Shochu cocktail can be tricky:

Depending on the production method, Shochu is categorized as Honkaku (single-distillation) or Korui (multiple distillations) Shochu. Honkaku is regarded as superior because it's the traditional way of producing the spirit.

Related Recipes

You can drink Shochu neat, on the rocks, and in many other ways. Plus, it is a great ingredient in cocktails. - Not only in this Shochu Sour but also in a Chuhai or other Shochu Cocktails.

If you're in to amazing Sour cocktails and like the classics, opt for a:

The formula of base spirit, sweetener, and sour is a perfect match and works with all sorts of base spirits.

Sour cocktails are refreshing drinks with a perfect balance of sweetness and acid, with the Tequila Sour being a more recent riff on the original Whiskey Sour.

In the early days of Sour Cocktails, the combination of lemon (or lime) juice and sugar was an easy way to hide harsh notes of cheap alcohol. But nowadays, they are among the most popular and most-ordered cocktail styles.

Quick Facts Tequila Sour

Tequila has this unique agave taste, which shines through in this recipe. Mixed with fresh lime juice and syrup, this drink tastes somewhere between a typical Sour and a classic Margarita. 

Tequila Sour cocktail recipe

Tequila Sour

A twist on the traditional sour cocktails made with Tequila Blanco and fresh lime juice.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, Tequila
Servings: 1
Calories: 241kcal
Cost: $2.90

Ingredients

  • 2 oz Reposado Tequila
  • 1 oz Fresh lime juice
  • 0.5 oz Simple syrup
  • 1 oz Egg white or Aquafaba
  • 2 dashes Angostura bitters

Instructions

  • Add Tequila, lime juice, simple syrup, Angostura bitters, and egg white (or aquafaba) into your cocktail shaker without ice. Shake vigorously for 15-20 seconds.
    2 oz Reposado Tequila, 1 oz Fresh lime juice, 0.5 oz Simple syrup, 1 oz Egg white or Aquafaba
  • Open the shaker, add ice, and shake for another 15 seconds.
  • Strain into a chilled rocks glass and garnish with 2 dashed of the bitters.
    2 dashes Angostura bitters

Nutrition

Serving: 4.75gCalories: 241kcalCarbohydrates: 7.58gProtein: 3.4gFat: 0.05gSodium: 57mgPotassium: 125mgSugar: 7.58gVitamin C: 10mgCalcium: 25mgIron: 0.15mg
Tried this recipe?Let us know how it was!

Ingredients & Recommendations 

Like all sour cocktails, this drink combines a spirit base, citrus juice, and simple syrup. The standard version of the Tequila Sour also includes egg white for a frothy top and Angostura bitters for extra flavor. So you need:

Best Practices to Make a Tequila Sour

Making this tequila-based Sour isn't much different from other Sours. The number one tip for a nice foamy top is to perform a two-step approach when mixing called dry shake. But let's look at the equipment you need first:

First of all, when you serve this drink straight up, cool your glass by filling it with some ice cubes or put it in the freezer for a couple of minutes. That will keep your Tequila Sour cool for a longer time.

Then, let's look at the technique called dry shake: 

For that, you add all ingredients except Angostura bitters into the cocktail shaker. - Don't add ice just now. Shake the ingredients vigorously for about 15 seconds.

Open the shaker, add ice cubes, and shake for another 10 seconds. That will chill and dilute the cocktail while preserving that beautiful egg-white foam. 

If this does not produce the result you had in mind, practice is the key - or a reverse dry shake.

Tequila Sour drink with lime wheel and aromatic bitters
Two Sour Tequila drinks on wooden board

Variations

For everyone on a vegan diet, egg white in a cocktail is a no-go. However, what if you don't want to miss out on that beautiful frothy top? 

Luckily there's a solution to this dilemma - aquafaba, the water of canned chickpeas. Your drink will have less of a rich mouthfeel that egg white creates, but the difference is marginal.

Another option to alter the recipe is to opt for a Blanco Tequila instead of a Reposed. That results in a fresher, crisper cocktail with more of a bite. If you like, you can also use agave nectar instead of simple syrup to further pronounce the earthly flavors of the Mexican spirit.

Related Recipes

From a Tequila Sour, there are two ways to go. You can mix up more drinks with your open bottle of tequila, in which case we recommend trying:

The other option is to keep practicing your Sour Cocktail skills with some of these:

Or some others of our favorite Sour Cocktails.

Frequently Asked Questions

The Mezcal Sour and Sour cocktails, in general, are among my favorite drinks and are always a crowd-pleaser.

Whether it's Whiskey Sour, Gin Sour, or Rum Sour - all these cocktails are as superb as they are simple. And Mezcal being such an unusual but fabulous spirit base for cocktails, this smoky Sour is not to be missed on that list. The recipe below is our adaption of a similar drink served at Honey's in New York City. 

The bold smoky flavor in Mezcal can be overpowering. So simply replacing Whiskey, Gin or Rum in other Sour recipes with the smoky agave spirit is inadequate. Instead, we need some additional flavors to get the balance right.

Ingredients for a Mezcal Sour

So, let me first explain the ingredients of this drink.

How to make it

The process of shaking a proper Mezcal Sour is the same as for other sour cocktail with egg white. The most important thing to consider is using a two-step shaking approach. In the first step (dry shake), you add all the ingredients except for Angostura bitters and shake them without ice.

Leaving out the ice helps with the aeration process of the egg white and ultimately leads to a thicker foam. After that, you shake the drink for a second time, but now with ice.

In case you're still struggling to get a decent foam, there's a clever trick you can consider: 

During the first shake, add the coil of your Hawthorne strainer into your cocktail shaker and dry shake your drink with it. That will supercharge the frothing of your egg white or aquafaba and creates a perfect foam for your drinks.

Mezcal Sour cocktail

Mezcal Sour

This Mezcal cocktail is a perfect serve. A bitter-sweet, tangy, smoky, and herbal cocktail.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Mexican
Keyword: mezcal, sour cocktail
Servings: 1
Calories: 235kcal
Cost: $4.30

Equipment

  • 1 Jigger
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer
  • 1 Bar spoon

Ingredients

  • 1.5 oz Mezcal
  • 1.5 oz Freshly squeezed lime juice
  • 1 oz Cynar
  • 1 bsp Agave nectar
  • 1 egg white
  • 2 dashes Angostura bitters
  • 1 Dehydrated lime wheel

Instructions

  • Add all ingredients except the Angostura bitters and lime wheel into a cocktail shaker and shake without ice for about 10 to 15 seconds.
    1.5 oz Mezcal, 1.5 oz Freshly squeezed lime juice, 1 oz Cynar, 1 bsp Agave nectar, 1 egg white, 2 dashes Angostura bitters
  • Open your shaker and add ice before shaking again for a few seconds, then double-strain into an ice-filled rocks glass.
  • Garnish with Angostura bitters and dehydrated lime wheel.
    1 Dehydrated lime wheel

Nutrition

Serving: 5.5ozCalories: 235kcalCarbohydrates: 18.6gProtein: 3.62gFat: 0.1gSodium: 19.02mgPotassium: 109.14mgSugar: 14.81gVitamin C: 15.72mgCalcium: 3.16mgIron: 0.15mg
Tried this recipe?Let us know how it was!

Sour cocktails are a delight - an uncomplicated and delicious mix of spirit, citrus, and simple syrup. Our New York Sour recipe includes a foamy egg white top to create a rich, creamy mouthfeel. 

Quick Facts New York Sour

The New York Sour is the most popular riff on a classic Whiskey Sour recipe and a splendid cocktail. It is easy to make, well-balanced, very complex in taste, and looks sensational.

New York Sour Cocktail Recipe

New York Sour Recipe

Maybe the most popular riff on a classic Whiskey Sour.
Prep Time: 4 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon, egg white, lemon juice, redwine, wine
Servings: 1
Calories: 246kcal
Cost: $2.50

Equipment

  • 1 Jigger
  • 1 Bar spoon
  • 1 Cocktail Shaker
  • 1 Hawthorne Strainer

Ingredients

  • 2 oz Bourbon whiskey
  • 1 oz Freshly squeezed lemon juice
  • 0.5 oz Simple syrup
  • 0.5 oz Dry red wine - (see recommendations)
  • 1 Egg white
  • 2 dashes Angostura bitters

Instructions

  • Pour Whiskey, lemon juice, syrup, and egg white into your cocktail shaker and shake without ice for 15 to 20 seconds (dry shake).
    2 oz Bourbon whiskey, 1 oz Freshly squeezed lemon juice, 0.5 oz Simple syrup, 1 Egg white
  • Add ice into the shaker and shake again for another 10 to 15 seconds until the drink is well-chilled.
  • Strain over fresh ice into a chilled Old Fashioned Glass.
  • Wait a moment until the foamy top is fully there, and layer the red wine by using the back of your bar spoon. Gently float it to create a nice effect.
    0.5 oz Dry red wine
  • Add two dashes of Angostura bitters on the egg white foam and garnish with a lemon peel twist.
    2 dashes Angostura bitters

Nutrition

Serving: 5.25ozCalories: 246kcalCarbohydrates: 7.88gProtein: 3.5gFat: 0.1gSodium: 58mgPotassium: 144.5mgSugar: 7.58gVitamin C: 13mgCalcium: 23mg
Tried this recipe?Let us know how it was!

Which Whiskey for the New York Sour?

I advise using bourbon for making a New York Sour cocktail. The sweetness of the corn-based whiskey goes exceptionally well with the dryness of the red wine float. 

However, you will also find many versions using Rye as a base. So if you have an open bottle of a decent Rye at hand, that will work, too. -Just, a good bourbon will be slightly better 😉

Best Red Wine for the Float

A fruity, dry red wine of good quality will deliver fantastic results - far better than an overly sweet one.

A Bordeaux-style red wine usually is a good choice, or a fruity and dry Rioja, Shiraz, Merlot, or Malbec are suitable wines for a New York Sour.

Since the red wine float is essential for this cocktail, you should not simply use any leftover red wine you have in your fridge. 

How to Make the Egg-White Foam

In order to get a nice and firm egg white foam, I recommend performing a dry shake first. 

That means shaking the drink for about 15 seconds without ice to get a thicker foam. The reason is that egg white emulsifies easier, creating a frothy and creamy foam.

If the result is still not up to your standards, you can extend the dry shaking time to approximately 20 seconds. That should be enough shaking time to create a perfect egg-white foam.

For me, a great New York Sour needs that perfect egg white foam. It tastes fantastic, creates a nice consistency, and enhances the visual presentation. 

If you're not into egg white in cocktails, you can also create the foamy part with Aquafaba. For further information, please read my post about Aquafaba vs. egg white.

History of the New York Sour Recipe

Following all hints available, it's likely the New York Sour recipe dates back to Chicago during the 1880s

Early recipes of the New York Sour had been without egg white. Yet, modern recipes often use it to create a smoother mouthfeel. As a nice side effect, the egg white creates a third layer of color to the drink.

The Whiskey Sour, its predecessor, is one of the most successful cocktail creations of all time. 

The drink was invented by Jerry Thomas and first printed in his "Bartenders Guide" in 1862. His creation quickly became one of America's most loved cocktails. Not only is it an ever-green cocktail, but it also led to many exciting and tasty variations, like the New York Sour.

Further, when talking about early versions of the New York Sour, I should mention that it was initially named Continental Sour or Southern Whiskey Sour. It was only in the 1900s that the name changed to New York Sour.

Now, you might have heard of the Continental Sour as a different drink. And it is indeed. Today's Continental Sour is floated with port wine, which I find equally delicious.

Related Cocktails

The New York Sour is part of an entire family of drinks comprising some of the most famous cocktails recipes out there. Other drinks that follow the same template of base spirit, citrus juice, and syrup are:

For a more comprehensive overview of this popular category of mixed drinks, check out this list of our favorite Sour Cocktails

Like all Fizz cocktails, the Gin Fizz recipe is closely related to Sour and Collins Cocktails. Still, there are some small but noteworthy things that -in mixology- make all the difference.

Quick Facts Gin Fizz Cocktail

Now, before getting into detail about mentioned differences, let's look at the Gin Fizz recipe and the cocktail in general.

Gin Fizz with egg white foam

Gin Fizz Cocktail Recipe

A delicious classic Gin cocktail. Sour, refreshing, and with a frothy top.
Prep Time: 3 minutes
Course: Drinks
Cuisine: American
Keyword: egg white, Fizz, Gin, lemon juice, soda water
Servings: 1
Calories: 267kcal
Cost: $3

Ingredients

  • 2 oz Gin
  • 1 oz Fresh lemon juice
  • 0.75 oz Simple syrup
  • 1 Egg white
  • 1 oz Cold soda water

Instructions

  • Pour Gin, lemon juice, simple syrup, and egg white into your cocktail shaker and shake without ice for 15 seconds (dry shake).
    2 oz Gin, 1 oz Fresh lemon juice, 0.75 oz Simple syrup, 1 Egg white
  • Open the shaker, add ice to the mix, and shake again for a few seconds.
  • Strain into a Highball glass over ice and carefully fill up the glass with ice-cold soda water.
    1 oz Cold soda water

Nutrition

Serving: 5.25ozCalories: 267kcalCarbohydrates: 6gProtein: 2.7gFat: 0.1gSodium: 68mgPotassium: 129mgSugar: 6gVitamin C: 13mgCalcium: 33mgIron: 0.15mg
Tried this recipe?Let us know how it was!

Ingredients & Recommendations

Here's everything you need to make the classic Gin Fizz Cocktail to perfection:

Egg white in a Gin Fizz?

The egg white adds texture to the drink. It's not only the frothy top, but the whole cocktail obtains a smooth mouthfeel. Yet, the original recipe didn't include egg white, and also today, a Gin Fizz often goes over the bar counter without.

Some people just don't like the idea of raw egg white in a drink because they are concerned about the health risks. If you're reluctant to use egg, let me tell you that it is harmless. The alcohol kills most bacteria, and the lemon juice is also "cooking" the egg white.

However, if you're vegan or don't want or cannot consume eggs for other reasons, there's a perfect alternative called Aquafaba

Tips & Best Practices

To get the best out of this classic recipe, you should consider a few things when preparing the gin cocktail:

For example, you can let your fresh lemon juice age for a short while. Sounds contradictory? It's not. Aging lemon juice means squeezing your lemon and letting the fresh juice sit for 4-10 hours. Due to a biochemical reaction, it will lose some of its bite and give the cocktail an even smoother, milder taste.

Further, to get the perfect texture, you should perform a dry shake. That's shaking your drink without ice and then with ice - or the other way around. That helps create foamy air bubbles in the egg white.

Gin Fizz with egg white foam and lemon twist

Variations

Besides experimenting with the different types of gin, you can also get creative with the syrup. The Gin Fizz leaves a lot of room to add flavor - and color.

For instance, add some beautiful subtle fruitiness or a floral aroma that will go perfectly with a floral New Western Dry Gin. 

And flavored syrups can also alter the visual appearance of your Gin Fizz. For instance, with homemade hibiscus syrup or color-changing butterfly pea syrup, you can turn the cocktail pink. 

If you want more inspiration, head to our section about homemade syrups for cocktails.

Difference between Gin Fizz and Tom Collins

The main difference is that a Tom Collins is always served without egg white, whereas the Gin Fizz often has a foamy egg white top. Plus, the preparation is different, as well:

For one, the ratios are different; the Fizz contains more lemon and less soda. Further, the Gin Fizz is shaken while the Tom Collins is built directly in the glass.

Another distinction is the garnish. A Gin Fizz comes with no garnish or just a lemon twist or wheel, while a classic Tom Collins usually features a cocktail cherry. -Details that make the difference.

History

The first time ever that a Gin Fizz recipe got printed was in the famous cocktail book of Jerry Thomas - The Bartenders Guide. That was back in 1876, a starting point for the Fizz cocktails. 

GIn Fizz Original Recipe Jerry Thomas

It took a few years until the cocktail gained traction. But in the early 1900s, the Gin Fizz cocktail became really popular.

Traditionally the Gin Fizz was served in a small glass with sugar and Holland Gin - referring to Genever, a predecessor of the popular spirit.

Jerry Thomas also included a version that contained egg white in the same book under the name Silver Fizz. The -for the time- unusual, new, and refreshing blend also led to many other closely related recipes. 

Silver Fizz Recipe Jerry Thomas Bartender Guide 1877

Related Drinks

Due to the popularity of the Gin Fizz, other famous classics like the Ramos Gin Fizz and the Sloe Gin Fizz evolved. The Ramos Gin Fizz adds heavy cream and orange flower water, while the Sloe Gin Fizz replaces regular Gin with Sloe Gin. 

Another close relative is the Gin Sour. The list of ingredients is similar to the Fizz, but the recipe doesn't include soda.

The Pisco Sour is a classic Sour cocktail with a long history. It is made following the classic combination of spirit, fresh citrus juice, simple syrup, and egg white. 

Quick Facts Pisco Sour Cocktail

Like with Pisco, the debate about whether this drink has roots in Peru or Chile has been going on for years with no conclusive answer as of yet. But regardless of its origin, the Pisco Sour is one delicious drink.

Pisco Sour Cocktail with Angostura Bitters and lemon

Pisco Sour Recipe

A classic cocktail based on Chilean/Peruvian Pisco.
Prep Time: 3 minutes
Course: Drinks
Cuisine: Latin American
Keyword: Pisco
Servings: 1
Calories: 268kcal
Cost: $3.30

Ingredients

  • 2 oz Pisco
  • 0.75 oz Freshly squeezed lime juice
  • 0.5 oz Rich simple syrup
  • 1 egg white
  • Angostura bitters

Instructions

  • Add Pisco, lime juice, simple syrup, and egg white into your cocktail shaker. Don't add ice yet and shake for 15 seconds.
    2 oz Pisco, 0.75 oz Freshly squeezed lime juice, 0.5 oz Rich simple syrup, 1 egg white
  • Open the shaker, add ice, and shake again until the drink is well-chilled.
  • Strain over ice into Old Fashioned glass.
  • Garnish with three drops of Angostura bitters.
    Angostura bitters

Nutrition

Serving: 4.5ozCalories: 268kcalCarbohydrates: 10.7gProtein: 3.8gFat: 0.4gSodium: 78.5mgPotassium: 115.75mgSugar: 10.48gVitamin C: 7.5mgCalcium: 24.5mgIron: 0.13mg
Tried this recipe?Let us know how it was!

Ingredients

The recipe follows the basic template of all our favorite Sour Cocktails but adds two extra elements. The ingredients you need for the original Pisco Sour recipe are:

Tips for making the best Pisco Sour

The process for making this drink is: Dry shake first, shake again with ice, garnish with three drops of Angostura bitters, serve, and enjoy.

It's imperative that you get the foam right. That gives the drink its characteristic silky texture and holds the bitters in place beautifully, hence the dry shake. So let's look at this more closely:

Dry shaking means, you first shake all ingredients vigorously without ice for about 20 seconds to create a nice and firm foam. Then you open the shaker, add ice cubes and shake again. 

You can also reverse the process, which potentially leads to an even thicker foam. That's especially helpful if you have trouble getting this part right.

Make sure to press the shaker cups together while shaking dry because the seal is not as tight without it. Should you, in turn, have difficulties separating the tins when shaking with ice, find help here.

Strain the contents with the help of a Hawthorne Strainer into a chilled Sour glass (without ice) or into an Old Fashioned glass (over ice). The latter is larger, hence leaving enough room for ice cubes.

Finally, when garnishing your drink with three drops of Angostura bitters, use a toothpick or a cocktail pick to twirl them or turn them into a heart shape. You do that by dragging the foam with the help of the pick right through the middle of each drop.

Pisco Sour garnish hearts

Variations - blended instead of shaken

Even if it may sound unconventional, many Peruvian bartenders blend this drink. And indeed, that delivers great results.

If you fancy trying this at home, consider adding slightly more sugar (0.75oz instead of 0.5oz) than you would for a shaken recipe. When blended, the Pisco Sour will taste much rounder and works well with a bit more sweetness.

Outside of Peru, the Pisco Sour is almost always shaken, though. That's also the version I prefer.

Origin of the Pisco Sour

For most cocktails, the question is who, as in which person, invented the recipe. In the case of the Pisco Sour, it's more elementary. Peru and Chile fight passionately about who brought forth this delicious drink. 

Currently, evidence points toward Peru, but nothing could be proven so far, and new stories, findings, and theories keep coming up every once in a while.

Related Cocktails

If you managed to get a decent bottle of Pisco, here are some recipes to get the most out of it:

The Ve.n.to is one of the new additions to the IBA (International Bartender Association) cocktail list. And it is a truly unusual one, for it is the first-ever Grappa cocktail that made it into one of the lists of the IBA.

In case you're not familiar with Grappa, it's a clear spirit from Italy made of grapes. A product that Italians take immense pride in. 

So, it's no surprise that Grappa lovers across the country are very excited about this cocktail.

The ingredients

Grappa is not the only unusual ingredient in the Ve.n.to cocktail. Besides that, you will find chamomile liqueur and honey mix with a chamomile base. 

The problem with these two ingredients is that, for many of us, it is hard to get them at your local shops. So if you want to make the cocktail, you most likely will have to make at least one of the ingredients yourself.

The honey mix with chamomile is easy to make at home. As you might know from hot tea, honey mixed with chamomile is a real treat, and so is the chamomile-based honey syrup. It just takes equal amounts of chamomile tea and honey to create this flavored honey syrup.

The one thing you should remember is that it has to cool down before you actually can use it. So it makes sense to prepare it the day before you want to use it for the Ve.n.to. cocktail.

The chamomile liqueur is more complicated and only slightly easier to get. You might be lucky and find it online. 

However, what's even more interesting about that ingredient is that the IBA recipe translates it as "chamomile cordial". 

After checking with Samuele Ambrosi, he reassured me that it's really not cordial but a liqueur. The misunderstanding comes from the following:

In the original Italian recipe for the Grappa drink, that liqueur is referred to as "Cordiale alla camomilla". I guess you can see where the misunderstanding has its roots.

The history behind the Ve.n.to cocktail

The Vento cocktail is an hommage to Grappa and its home country Italy. It is a beautiful blend of spirit, honey, and chamomile. 

Its foundation is the traditional way of enhancing Grappa that is brought to life again with some modern twists.

Because the cocktail is brand new, there's no long history to look into. There are no old secrets, confusions, or funny stories to tell. But this also has its advantages. We know exactly who invented it, how it came to its name, and what the creators think of it.

Supervised by the current president of the IBA, Giovanni Fadda, the Ve.n.to cocktail was created by Samuele Ambrosi, head of the mixology department at GrappaRevolution, and Leonardo Varesi, Founder and bartender at Riva Bar. 

The intention of the two mixologists when creating the Ve.n.to cocktail was not to establish the ultimate best way to enjoy Grappa. The goal was to showcase the spirit's versatility.

Reminded by the habits of their grandparents, Samuele and Leonardo developed a cocktail based on Grappa. Back in those days, people used to sweeten their Grappa with local herbs. 

Samuele describes this concoction as "something similar to the Canchanchara or the Ti' Punch." It is a traditional mix of ingredients that they both wanted to get into the modern Ve.n.to drink.

Why the Vento is spelled Ve.n.to

Besides its ingredients, the name of this Grappa drink also stirs interest. 

While Vento would be a perfectly acceptable name, the creators integrated two extra dots in between. 

Vento in Italian means wind. "Something you can't touch, but that can unite all lands", Samuele describes the meaning of the cocktail.

The dots in the name emphasize the origin of the Grappa. They unite two of the most famous Grappa regions in one word. 

Ve stands for Venezia, or Venice, as you probably know it. It's the capital of the Veneto region. And this already explains the second part of the cocktail's name: the "Ve" plus the n refer to Veneto

And the last syllable, the to, stands for Trentino Alto Adige. 

About Grappa

Now to the main ingredient of the cocktail. Grappa is an exciting and unique spirit from Italy. A traditional digestif or post-dinner drink. 

And, as a matter of fact, it is a spirit made of leftovers from wine-making. You might wonder how this can be. After all, Grappa is not known to be one of the cheaper spirits. So let's have a closer look at this and find out.

When making wine, the grapes are pressed thoroughly to get as much liquid out of them as possible. And what's then left in the press is called pomace. 

Pomace is the name for the solid remains of the grapes and can't be used to make wine. It includes stems, seeds, and stalks. The purpose of Grappa is to capture the essence of these leftover grape bits. And the result of this is a beautiful and intense spirit. Grappa is also more on the heavy side, usually ranging between 36% to 60% ABV.

This traditional process is a perfect example of how not to waste ingredients. -A role model for the zero-waste movement.

Vento cocktail

Ve.n.to cocktail

The first Grappa based cocktail listed by the IBA
Prep Time: 3 minutes
Course: Drinks
Cuisine: Italian
Keyword: Chamomile, Grappa
Servings: 1
Calories: 215kcal
Cost: $2.60

Ingredients

  • 1.5 oz Smooth white Grappa
  • 0.75 oz Fresh lemon juice
  • 0.5 oz Chamomile-based honey mix
  • 0.5 oz Chamomile liqueur
  • 1 Egg white
  • White grapes and lemon peel - (for garnish)

Instructions

  • Add all ingredients into your cocktail shaker without ice. Dry shake for 10-15 seconds.
    1.5 oz Smooth white Grappa, 0.75 oz Fresh lemon juice, 0.5 oz Chamomile-based honey mix, 0.5 oz Chamomile liqueur, 1 Egg white
  • Open the shaker, add ice, and shake again until the cocktail is well-chilled.
  • Strain the cocktail on ice into a coupe or Old Fashioned glass.
  • Garnish with lemon peel and white grapes speared on a cocktail pick.
    White grapes and lemon peel

Nutrition

Serving: 4.5ozCalories: 215kcalCarbohydrates: 14.55gProtein: 2.38gFat: 0.05gSodium: 54.75mgPotassium: 82.75mgSugar: 13.08gVitamin C: 15.38mgCalcium: 6mgIron: 0.17mg
Tried this recipe?Let us know how it was!
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