Manhattan’s New York Sour
- 45 ml bourbon
- 15 ml ruby port ((Manhattan uses Sandeman))
- 15 ml lavender maple
- 15 ml lemon juice
- 2 dash Fee Brothers Plum Bitters
- 20 ml egg white
- Dry shake all ingredients and then shake with ice.
- Strain into a coupe cocktail glass.
- Garnish with port wine spray stencil.
Adapted from a recipe by Philip Bischoff, Manhattan Bar at the Regent Singapore.
If whilst we’re sitting at your bar, flipping through the pages of your cocktail list, and we come across a New York Sour on your menu, nine times out of 10 that’s what we’ll be asking for.
We’ve looked at the New York Sour before, and we loved the modern riff on the classic recipe from the award-winning bar The Baxter Inn — one that may even be better than the original.
Well, here we’ve got another take on the recipe for you, from Singapore bar Manhattan. Nestled within the Regent Singapore hotel, the bar was crowned as the number one bar in Asia last year, and landed at number seven on the World’s 50 Best Bars list — quite the achievement.
Bar manager Philip Bischoff describes Manhattan as “a grand hotel bar inspired by the 19th century’s Golden Age of cocktails and fine drinking,” a lot of work goes into their drinks and their cocktail menu, and given the bar’s name, they derive a lot of inspiration from New York’s history of cocktails.
“When we first opened the bar, the menu was centred around the various districts of Manhattan,” says Bischoff. “Having just celebrated our third birthday in April 2017, we’ve since revamped the menu and now take guests on a journey through the evolution of cocktails with ‘Eras of New York’ – a reflection of how cocktails have developed from the 1800’s to the Golden Age of Cocktails.”