New York Sour
A sour and balanced whiskey cocktail ∙ Shake ∙ 3 min ∙ 15.7% ABV ∙
The New York Sour is a bourbon sour of lemon, sugar syrup and egg white, served over ice with a float of red wine on top.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the ingredients with ice: Bourbon 60 mlSugar syrup 22 mlLemon juice 30 mlEgg white 5 ml
- Strain into the chilled rocks glass filled with ice
- Float Red wine 15 ml on top
- Garnish with a lemon twist or an orange twist with a maraschino cherry
Tips
- Give it a hard 10-15 second shake; the egg white needs it to whip into a foam firm enough to carry the wine float.
History
The New York Sour is a variation on the classic Whiskey Sour, distinguished by a float of dry red wine poured over the top. It's generally traced to Chicago in the 1880s, where an unnamed bartender is credited with adding the claret float to a standard whiskey sour, creating the drink's signature layered look. Before settling on its current name, the cocktail went by several others — Continental Sour, Southern Whiskey Sour, Brunswick Sour, and Claret Snap among them.
Its first known printed recipe, under the name Continental Sour, appeared in O.H. Byron's 1884 book The Modern Bartender's Guide.
The drink spread eastward and gained popularity in New York, which is generally credited with giving the cocktail its now-standard name, although the name appeared in print in Boston as early as 1885. It was later carried on by the 1935 Mr. Boston Bartender's Guide. The International Bartenders Association added it to its official list in 2020, in its New Era category.
FAQ
What does a New York Sour have?
Bourbon, lemon juice, sugar syrup, and a little egg white, shaken and served over ice, then topped with a float of red wine.
Why is it called a New York Sour?
The drink is traced to Chicago in the 1880s, but it gained popularity in New York, which is credited with giving it its now-standard name.
What is the difference between a sour and a New York Sour?
A sour is spirit, citrus, and sugar, sometimes with egg white. The New York Sour is a bourbon sour finished with a red wine float, which adds color and a dry, tannic finish.
What's the difference between a Whiskey Sour and a New York Sour?
The red wine float. Both are whiskey, lemon, sugar and egg white, but the New York Sour adds a float of red wine that a Whiskey Sour never has, giving it a two-toned look.
What kind of wine goes in a New York Sour?
A dry, full-bodied red such as Shiraz or Malbec. A wine with enough tannin and fruit stands up as a distinct float rather than disappearing into the sour underneath.
What whiskey is best for a New York Sour?
Bourbon, as in this recipe. A mid-proof, slightly sweet bourbon suits the tart lemon and dry wine float, letting both come through instead of competing with them.
How do I make a New York Sour?
Shake bourbon, sugar syrup, lemon juice, and egg white hard with ice, then strain into a chilled old-fashioned glass filled with ice. Float red wine on top and garnish with a lemon twist, or an orange twist and a maraschino cherry.
What alcohol is in a New York Sour?
Bourbon is the only spirit; the red wine is floated on top, not mixed in. The drink comes in at about 15.7% ABV, lighter than most whiskey cocktails because the citrus, syrup and wine stretch the bourbon.
