mon, sep 28, 20
new york sour
other drinks, red wine, hard
1 gallon container/glass bottle
1 brewsy bag
approximately 1 gallon of Tropicana grape juice (or similar store bought grape juice)
1 ounce brewsy red wine
2 ounces bourbon
1 ounce lemon juice
1/2 ounce maple syrup
lemon twist for garnish (optional)
for your wine
for your cocktail
to make your brewsy wine
if not fermenting in the store bought juice container, pour one gallon of grape juice into your personal 1 gallon container.
use the sweetness calculator to determine how much sugar to add and juice to remove. we recommend a dry wine for this recipe! removing juice is necessary to give the wine enough room to breathe without bubbling over while fermenting.
once calculated, mix in appropriate amount of sugar and remove appropriate amount of grape juice for headroom.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
move to the fridge for 48 hours.
after 48 hours in the fridge, pour wine off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
store your wine in the fridge to keep chilled and fresh.
to make your cocktail
combine your bourbon, maple syrup, and lemon juice to your cocktail shaker filled with ice.
shake vigorously until mixture is completely chilled.
strain into chilled cocktail glass of your choice.
to make your floater, carefully pour your brewsy wine over the back of a spoon just over the surface of the cocktail.
garnish with lemon twist, if desired.