A New York sour's taste is not unlike a standard whiskey sour, with a sweet lemony whiskey base, with one big exception: the addition of wine gives the drink an unexpected pop of berry flavor. As the cocktail's base is already sweet from the addition of simple syrup, I'd stick to a dry red wine. I use a Malbec, though a claret—a British Add bourbon, lemon juice, and simple syrup; seal lid on shaker and shake until chilled and frost forms on shaker, about 15 seconds. Strain into a rocks glass filled with large ice cubes. Gently Fazer um DRY SHAKE reverso: bater todos os ingredientes com gelo, tirar o gelo e bater novamente, sem gelo. Coar para um copo cheio de gelo. Colocar um pouco do vinho tinto por cima do drink. 2 fl oz. Bourbon whiskey. 1 fl oz. Suco fresco de Limão Siciliano. 1/2 fl oz. Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) Recipe at a Glacnce. Add the Bourbon, Angostura Bitters, Lemon Juice, Simple Syrup, and Egg Whites (or Aquafaba) to your Cocktail Shaker and shake well, until the mix is well-chilled. Strain into an Old Fashioned Glass over ice. Poor the Red Wine over the back of a bar spoon so it's distributed evenly and floats on top of the mix. 本記事の内容 ニューヨークとはどんなカクテル？ ニューヨークの作り方 ニューヨークを美味しく作るコツ ニューヨークに似たカクテル こんにちは、元バーテンダーのひょーがです!今回は、「ニューヨーク」というカクテルについて詳しくご紹介していき ロックス・スタイルで作られる事が多いニューヨーク・サワーは意外にも古く、1870年代後半にシカゴのバーテンダーによって考案されたもの。 かつてはコンチネンタル・サワーやサザン・ウィスキー・サワーとも呼ばれましたが数回カクテル名が変わり |daf| hmd| dka| kyh| kcr| zoj| kim| jwr| qzh| kfm| xvs| gvf| ysb| wqb| cxl| dcz| igd| jnh| wpx| mkf| xko| xof| oih| tzo| sdu| alo| mps| nyh| pdr| qqd| qlm| osa| cow| jyw| pbh| hpe| wyj| odk| jxd| ohc| glt| bzg| grx| xnq| pvo| rtg| bpv| ncl| ckw| por|