New York Sour
Shake ∙ 3 min ∙ 16.3% ABV ∙
The New York Sour is a whiskey sour topped with a float of red wine, built with bourbon, lemon, sugar, and egg white. A plush, foamy top gives way to bright citrus snap, while the wine float drips down slowly, adding tannic depth and a dry, fruited finish.
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
- Pour the red wine over the back of a spoon so it sits as a distinct layer instead of mixing into the sour below.
- Chill the glass before straining so the drink doesn't lose its cold, cloudy head while you build the float.
- Shake hard for a full 10-15 seconds so the egg white fully aerates into a stable foam under the wine float.
- Use fresh lemon juice, since bottled juice flattens the acidity the wine float is meant to sit against.
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 same manual that helped document the early Manhattan around the same period.
The drink spread eastward and gained popularity in New York, which is generally credited with giving the cocktail its now-standard name; it first appeared in print specifically as the "New York Sour" in the 1935 Mr. Boston Bartender's Guide. The International Bartenders Association added it to its official list in 2020, among the New Era Drinks.
FAQ
What does a New York Sour have?
A New York Sour is a bourbon sour finished with a red wine float, giving it its signature layered look.
Why is it called a New York Sour?
It is called a New York Sour because the red wine float became associated with New York bartenders who popularized topping a whiskey sour with claret in the late 19th century, distinguishing it from the plain sour served elsewhere.
What is the difference between a sour and a New York Sour?
A standard sour is spirit, citrus, and sugar, sometimes with egg white, and stops there. A New York Sour is that same whiskey sour build with a red wine float added on top, giving it a second layer of color and a dry, tannic finish the plain sour does not have.
What's the difference between a Whiskey Sour and a New York Sour?
The two share the same base of whiskey, lemon, sugar, and egg white; the New York Sour adds a float of red wine on top after straining, which a Whiskey Sour never has. That float gives it a two-toned look and a dry, wine finish that changes the last sip.
What kind of wine goes in a New York Sour?
A dry, full-bodied red such as Shiraz or Malbec is used, as in this build. 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 is the base spirit here, and a mid-proof, slightly sweet bourbon works well against the tart lemon and dry wine float. A softer whiskey lets the citrus and wine come through without fighting the spirit for attention.
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, with a red wine float added on top rather than mixed in. The drink comes in at about 16.3% ABV, lighter than most whiskey cocktails because of the citrus, syrup, and wine dilution.
