Try This Tropical New York Sour
This riff on the New York Sour includes crème de banana, fresh orange juice, and a red wine float, making it an ideal cocktail to serve at Mother's Day brunch
May 9, 2025 –––––– Brittany Risher Englert
This tropical take on the New York Sour is perfect for pampering the whiskey-loving mom(s) in your life this Mother's Day. Created by Nicu Balan, bartender at Wolfe's Den in New York City, The Bitter Rose is creamy, foamy, and refreshing.
Bourbon lends notes of gentle spice and honey, while the tannins from the wine prevent the sweet banana and orange from overpowering the drink. The finish is smooth and crisp with hints of fresh citrus. As a bonus, you likely have most of the ingredients on hand, making it easy to whip up and enjoy with brunch or any time of day.
The Bitter Rose
- 2 oz. Four Roses (or other straight bourbon)
- 3/4 oz. crème de banana
- 1 1/2 oz. fresh orange juice
- 1/2 oz. honey syrup (recipe below)
- 1 egg white
- 2 dashes orange bitters
- 1 dash chocolate bitters
- 3-4 dashes red wine (cabernet is recommended)
- Orange twist and dehydrated purple rose for garnish
Combine all ingredients except wine in a cocktail shaker with ice. Hard shake for 8 to 10 seconds, then strain into a wine glass over fresh ice. Float wine on top and garnish with orange twist and dehydrated purple rose.
Honey Syrup
- 4 oz. honey
- 4 oz. water
Combine honey and water in a saucepan over low heat. Cook, stirring continuously until the honey is fully dissolved, about 4 to 6 minutes at most. Avoid boiling. Once honey is dissolved, remove from heat and let cool. Transfer to an airtight container and keep refrigerated for up to 1 month.
