Tract · Cocktails

Sour · Shaken · Historical · complexity 2/5

New York Cocktail

Ensslin's New York Cocktail is a whiskey sour branch with grenadine and lime or lemon, finished with orange and lemon peel.

citrus · red_fruit · oaky · aperitif · formal

Served in Cocktail glass. Ice: Cracked ice.

Family

Variants (2)

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.26) — Ensslin 1917

1 lime or half lemonlime or lemon juice — Lime Juice or Lemon Juiceacid
0.5 teaspoonfulpowdered sugar — Powdered Sugarbase
1 jiggerrye whiskey — Rye Whiskeybase
1 pieceOrange peel — Orange Peelgarnish
2 dashesGrenadine syrup — Grenadinesweetener
  1. Shake well in a mixing glass with cracked ice.
  2. Strain and serve with a twist of lemon peel on top.

Garnish: Orange peel and lemon peel

Ice: Cracked ice

This matters because it preserves a named whiskey sour branch where grenadine and dual citrus options are built into the identity.

The orange-peel and lemon-peel finish is part of the service grammar rather than mere decoration.

Cocktails by Pedro Chicote (1928, p.189) — Grenadine branch

1 copitawhisky base
Maraschino — Marrasquinomodifier
Grenadine — Jarabe de granadinasweetener
  1. Shake and serve in a cocktail glass.

Ice: Ice pieces

This matters because it preserves a sweetened whisky New York branch in Chicote's Madrid repertoire.

See also: Manhattan Cocktail, Whiskey Cocktail