New York Sour Recipe

Chill glass

Place a rocks glass (or coupe if preferred) in the freezer or fill with ice water to chill while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Basil Hayden Bourbon, 0.75 oz freshly squeezed lemon juice, and 0.5 oz agave syrup. Add a generous handful of ice (about 1 cup) to the shaker.

Shake

Shake vigorously for 10–15 seconds until the shaker is cold and well chilled (this also creates a slight dilution and a bit of froth from the citrus).

Strain over ice

Discard the chilling ice/water from the glass. If serving on the rocks, place one large ice cube in the chilled rocks glass. Double-strain the shaken mixture into the glass over the large ice cube (or into the chilled coupe if serving neat).

Float the cava

Slowly pour or gently float 1 oz Segura Viudas Brut Cava on top of the cocktail. Pouring over the back of a spoon helps the cava sit as a distinct top layer.

Optional bitters

If desired, add 1 small dash of Angostura bitters onto the cava layer—this will create aromatic highlights and subtle color contrast.

Garnish

Garnish with a lemon wheel or a lemon twist placed on the rim or floated on top. Serve immediately with a short straw or without so the drinker experiences the sparkling top first.