The New York Sour is a classic cocktail. This is a conscious, West-Coast inspired adaptation with a California soul.
This riff uses tequila instead of bourbon in a nod to L.A.’s proximity to our southern border, aquafaba (the water from a can of cooked chickpeas) as a vegan-alternate to egg white, and rosé for a more mellow float than red wine.
Try it for yourself.
(Note: Feel free to scale ingredient costs up and down to fit your budget. These are the brands/types we used.)
1 1/2 oz. tequila (Espolòn)
3/4 oz. lemon juice
1/4 oz. simple syrup
1/4 oz. Suze
1 oz. aquafaba
rosé (Dark Horse)
Shake all ingredients, except rosé, dry (without ice), then crack one medium ice cube, add, and shake again until you can’t hear the ice. Pour slowly into a rocks glass over one large ice cube. Using a bar spoon, float the rosé on top of the drink.
Smooth and mellow, this drink will roll over your tongue like a gentle wave. The Suze adds just a little lemon bite.
Via con dios.