Sour · Anytime · Summer

New York Sour

A whiskey sour with red wine floated on top so it sits in a dark layer. Tart underneath, fruity where the two meet.

Base: Whiskey
Glass: Old fashioned glass
Method: Shake
Strength: 15.81% ABV

Ingredients

60 mlRye Whiskey1 swap
Bourbonmedium
Softer and sweeter, less spice
22.5 mlSimple Syrup1 swap
Sugar syrup or agavehigh
Little change
30 mlFresh Lemon Juice1 swap
Fresh lime juicemedium
A touch sharper
few dropsEgg White
15 mlRed wine

How to make

Technique

Shake · 10–15s

Shaking chills the drink fast while adding dilution and a light texture.

Pour all ingredients into the shaker.
Shake vigorously with ice.
Strain into a chilled rocks glass filled with ice.
Float the wine on top.

Serve

Glass

Old fashioned glassAlso fine: Double old fashioned glass, Rocks glass, Tumbler

Garnish

Garnish with lemon or orange zest with cherry.Lemon keeps it sharp, orange softens it — pick one, not both.

Taste & nutrition

15.81%ABV

223kcal

1.98Drinks

StrengthMedium

Sweet to dryDry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Dry-shake without ice first to build the foam, then shake again with ice.
Use freshly squeezed juice — bottled tastes flat.

History

Year1880s

PlaceUSA

Created byUnknown

A Whiskey Sour finished with a floated layer of red wine, the New York Sour dates to the 1880s and is often traced to Chicago bartenders. It went by several names — Continental Sour, Southern Whiskey Sour — before New York claimed it. The wine float adds colour, fruit and a dry edge to the sour base. It is a striking, layered take on a classic.

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