Why the New York Sour Stands Out
The New York Sour is a cocktail that marries the bold tang of a whiskey sour with a luxurious red wine float, creating a drink that’s as visually stunning as it is delicious. I first tasted one at a dimly lit speakeasy in Brooklyn, and its layered beauty—tart lemon, smooth whiskey, and a ruby wine crown—hooked me instantly. This article dives into the history, recipe, and tips for crafting the perfect New York Sour, whether you’re a home mixologist or just curious about this timeless drink. Get ready to shake, pour, and sip your way to cocktail bliss.
What Is a New York Sour?
A Whiskey Sour with a Wine Float
The New York Sour is a riff on the classic whiskey sour, featuring whiskey, lemon juice, simple syrup, and a signature red wine float that adds depth and a touch of sweetness. Its origins are murky, but it likely emerged in the late 19th century in New York or Chicago. I love how the wine float transforms a familiar drink into something sophisticated yet approachable.
A Visual and Flavorful Delight
The red wine layer creates a striking two-tone effect, making it a showstopper at parties. The flavor balances tart citrus, oaky whiskey, and the fruity richness of wine. I once served it at a dinner party, and guests couldn’t stop snapping photos before sipping.
Why It’s a Bartender’s Favorite
Bartenders love the New York Sour for its versatility and ease. It’s simple to make yet looks complex, earning you mixology cred without hours of prep. My first attempt felt like a magic trick when the wine settled perfectly atop the sour base.
| Component | Role | Flavor Contribution |
|---|---|---|
| Whiskey | Base spirit | Oaky, bold |
| Lemon Juice | Acid | Tart, refreshing |
| Simple Syrup | Sweetener | Balances tartness |
| Red Wine | Float | Fruity, rich |
The History of the New York Sour
Roots in the 19th Century
The New York Sour, sometimes called the Continental Sour, likely originated in the 1880s, possibly in Chicago as the “Claret Snap.” Bartenders added a claret (red wine) float to the whiskey sour to elevate its flavor and appeal. I imagine old-school bartenders experimenting in smoky saloons, perfecting this crowd-pleaser.
A New York Claim to Fame
By the early 20th century, New York bartenders claimed the drink, renaming it the New York Sour. Its popularity waned during Prohibition but resurfaced in the craft cocktail revival of the 2000s. I discovered it during a cocktail renaissance in 2018, when speakeasies were all the rage.
Modern Revival
Today, the New York Sour graces menus at top bars like Death & Co in New York. Its comeback reflects a love for classic cocktails with modern flair. I’ve seen it reimagined with mezcal or bourbon, keeping it fresh for new generations.
Ingredients for the Perfect New York Sour
Core Ingredients
- Whiskey: 2 oz bourbon or rye for robust flavor.
- Lemon Juice: ¾ oz freshly squeezed for brightness.
- Simple Syrup: ½ oz to balance tartness.
- Red Wine: ½ oz dry red like Malbec or Cabernet Sauvignon for the float.
Fresh lemon juice is non-negotiable—bottled juice ruined my first batch with a flat, artificial taste.
Optional Add-Ins
- Egg White: 1 egg white for a silky texture (optional but traditional).
- Angostura Bitters: A dash for aromatic complexity.
- Garnish: Lemon peel or cherry for a classic touch.
I started adding egg white after a bartender friend swore it elevated the drink’s mouthfeel.
Choosing the Right Whiskey
Bourbon offers sweetness, while rye brings spice. I prefer Bulleit Rye for its peppery kick, but Maker’s Mark works for a smoother sip. Experiment to find your favorite—it’s half the fun!
| Whiskey Type | Flavor Profile | Best For |
|---|---|---|
| Bourbon | Sweet, caramel | Smooth drinks |
| Rye | Spicy, bold | Complex sips |
| Blended | Mild, balanced | Budget option |
Step-by-Step Recipe Guide
Step 1: Prep Your Tools
Gather a cocktail shaker, jigger, strainer, and rocks glass with ice. A bar spoon helps with the wine float. I learned to keep tools chilled for a colder, crisper drink after a warm shaker diluted my first attempt.
Step 2: Shake the Base
Add 2 oz whiskey, ¾ oz lemon juice, ½ oz simple syrup, and (optional) 1 egg white to a shaker with ice. Shake hard for 15 seconds (30 if using egg white for foam). My arms got a workout perfecting that frothy texture!
Step 3: Strain and Pour
Strain into a rocks glass over fresh ice. If using egg white, double-strain through a fine mesh for smoothness. I once skipped this step and ended up with ice shards—not ideal.
Step 4: Add the Wine Float
Slowly pour ½ oz red wine over the back of a bar spoon to create a layered effect. The wine should sit atop the cocktail. My first float was a muddy mess until I mastered the slow pour.
Step 5: Garnish and Serve
Add a lemon peel or cherry garnish. Serve immediately to preserve the layers. Watching guests’ eyes light up as I present this drink is always a highlight of my hosting.
| Step | Time | Pro Tip |
|---|---|---|
| Shake | 15–30 secs | Chill shaker first |
| Strain | 10 secs | Double-strain with egg white |
| Float | 10 secs | Pour wine slowly |
Tips for the Perfect Wine Float
Choose a Dry Red Wine
A dry red like Malbec or Cabernet Sauvignon adds depth without overpowering sweetness. I tried a sweet wine once, and it clashed with the lemon’s tartness. Stick to dry for balance.
Master the Slow Pour
Pour the wine over a spoon’s back to keep it from mixing with the base. Practice makes perfect—I spilled wine everywhere my first try but nailed it by the third. Patience is key.
Adjust for Taste
If the wine feels too heavy, use less (¼ oz) or try a lighter varietal like Pinot Noir. I tweaked this for a friend who preferred a subtler float, and it was a hit.
Pros and Cons of the New York Sour
Pros
- Visually Stunning: The red wine layer wows guests.
- Balanced Flavor: Tart, sweet, and rich in one sip.
- Easy to Make: Simple ingredients, quick prep.
Cons
- Tricky Float: The wine layer takes practice.
- Egg White Concerns: Some skip it due to raw egg fears.
- Wine Choice Matters: A bad wine can ruin the drink.
Comparing the New York Sour to Other Cocktails
| Cocktail | Base Spirit | Key Feature | Difficulty |
|---|---|---|---|
| New York Sour | Whiskey | Wine float | Moderate |
| Whiskey Sour | Whiskey | No wine | Easy |
| Dark ‘n’ Stormy | Rum | Ginger beer float | Easy |
The New York Sour stands out for its layered look and complex flavor, though it’s slightly harder to master than a basic whiskey sour.
Best Tools for Crafting Cocktails
Cocktail Shakers
- Boston Shaker: Professional-grade, durable. Shop Boston Shakers
- Cobbler Shaker: Beginner-friendly with built-in strainer. Shop Cobbler Shakers
My Boston shaker is my go-to for precise mixing, but a cobbler works for newbies.
Jiggers and Strainers
- OXO Jigger: Accurate measurements for consistency. Shop OXO
- Hawthorne Strainer: Perfect for clean pours. Shop Hawthorne Strainers
A good jigger saved me from overpouring whiskey in my early days.
Where to Buy Quality Ingredients
Source fresh lemons and quality whiskey at local liquor stores or online via Drizly. For wine, check Wine.com for affordable dry reds.
Variations to Try
Mezcal New York Sour
Swap whiskey for mezcal for a smoky twist. I tried this at a bar in Austin, and the smokiness paired beautifully with the wine. Use 2 oz mezcal and follow the standard recipe.
Non-Alcoholic Version
Use non-alcoholic whiskey (like Ritual Zero Proof) and grape juice instead of wine. I made this for a sober friend, and they loved the tart, layered vibe.
Fruity Twist
Add a splash of orange juice or use a fruit-forward wine like Merlot. I experimented with this for a summer party, and it was a refreshing hit.
People Also Ask (PAA)
What is a New York Sour cocktail?
A New York Sour is a whiskey sour (whiskey, lemon juice, simple syrup) topped with a red wine float, creating a layered, tart, and rich cocktail. It’s known for its striking appearance and balanced flavor.
How do you make a New York Sour?
Shake 2 oz whiskey, ¾ oz lemon juice, ½ oz simple syrup, and optional egg white with ice. Strain into a rocks glass over ice, then slowly pour ½ oz dry red wine over a spoon for the float.
What wine is best for a New York Sour?
Dry reds like Malbec, Cabernet Sauvignon, or Pinot Noir work best. They add depth without overwhelming sweetness, complementing the tart whiskey base.
Can you make a New York Sour without egg white?
Yes, skipping the egg white makes it simpler and vegan-friendly. The drink loses some silkiness but remains delicious, as I’ve tested for egg-averse friends.
FAQ
What’s the best whiskey for a New York Sour?
Rye (like Bulleit) adds spice, while bourbon (like Maker’s Mark) brings sweetness. I prefer rye for its bold kick, but both work well depending on your taste.
How do I get the wine float right?
Pour the wine slowly over the back of a bar spoon to keep it layered. Practice with a steady hand—I messed up my first few but got it down by slowing the pour.
Can I make a New York Sour in advance?
You can pre-mix the whiskey sour base and refrigerate for a few hours. Add the wine float just before serving to maintain the layered look.
Is the New York Sour vegan-friendly?
It can be if you skip the egg white. Use a vegan whiskey and dry red wine, and you’re set. I’ve made this version for vegan guests with great results.
Where can I try a New York Sour?
Visit craft cocktail bars like Death & Co or The Dead Rabbit in New York for expertly made versions.
Final Thoughts
The New York Sour is more than a cocktail—it’s a conversation starter, a blend of history and modern flair that elevates any gathering. I still remember my first sip at that Brooklyn bar, the way the wine’s richness danced with the whiskey’s bite. With a few simple ingredients and a little practice, you can craft this stunner at home. Grab your shaker, pick a good rye, and toast to a drink that’s as bold and vibrant as the city it’s named for.
