New York Sour: Sip in Style
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The New York Sour takes the classic Whiskey Sour to a new level by adding a red wine float. This ruby layer provides a fruity zing plus a stripe of elegance.
We did a double take when we first encountered a New York Sour cocktail.
Our first thought was “This cocktail looks really cool!” after looking at the red layer which lines the top of the drink. That top layer consists of wine. Wine? Yes, wine.
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Once we recognized the drink’s oenological layer, our next thought was that this sour cocktail, which combines red wine and whiskey, surely couldn’t taste good. Then we tasted it and found that we liked it.
Finally, we suspected that this layered bourbon whiskey cocktail must be difficult to craft. We were wrong about that too.
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What Is a New York Sour?
The New York Sour is basically a Whiskey Sour with red wine floated on top. Some people (like us) add an egg white layer but that white layer is entirely optional.
It’s an odd drink that sounds super trendy. However, this pre-Prohibition cocktail actually dates back to the 19th century. And in a twist that’s as odd as the drink’s red wine layer, its roots aren’t in New York City.
History of the New York Sour Cocktail
As is the case with many classic cocktails, nobody knows for sure who invented the New York Sour. But we do know that Jerry Thomas included the recipe in his 1862 book How to Mix Drinks along with the more popular Whiskey Sour. So it’s at least that old and probably older.
We also know that the New York Sour made an appearance in HBO’s Boardwalk Empire in 2013 but that’s about it. Sometimes a little mystery is a good thing. The same goes for a little bit of red wine.
Ingredients
If you have the ingredients for crafting a Whiskey Sour and a bottle of red wine, then you have everything you need to craft a New York Sour. These are all of the necessary ingredients:
Ingredient quantities are detailed in the printable recipe card below.
How to Craft a New York Sour Cocktail
The first step in this recipe is to gather and measure the bourbon, freshly squeezed lemon juice and simple syrup. We use a Japanese jigger to get accurate measurements and easy pours for all three of these liquids.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.
We typically prepare simple syrup in advance so that it has time to cool. However, we squeeze the lemon juice on the spot for maximum freshness.
Pro Tip
Save money by making simple syrup from scratch. It’s as easy as boiling water and sugar in a 1:1 ratio until the sugar dissolves. Make sure you stir frequently so that the sugar doesn’t stick to the bottom of the pan and burn. Let the syrup cool before covering and storing in an airtight container.
Pour the bourbon, lemon juice and simple syrup directly into a shaker as you measure each. Next, pour an egg white into the shaker.
Adding raw egg whites is an optional step that creates a frothy finish, not to mention a bit of protein.
Pro Tip
Feel free to omit the egg white if you follow a vegan diet or are concerned about salmonella. Another option is to use a pasteurized egg white product.
The next step is to shake the cocktail. However, if you’re including the egg white, this is a two-part step.
First, do a dry shake without ice for 10 to 20 seconds. Dry shaking allows the egg white to emulsify and transform into egg white foam. Next, add ice and shake for another 20 to 30 seconds until the drink is fully chilled and blended.
We use a Boston Shaker to craft this and other cocktails, and we love it. It’s so easy to use and doesn’t make a mess. Our previous shakers often leaked, and the lid would stick to the base between uses.
Add ice to a lowball or rocks glass before you strain the drink. We like to use jumbo ice cubes in this and other cocktails. Not only do jumbo ice cubes look cool, but they also displace more liquid, keeping our drinks colder for a longer period of time. A large cube also melts more slowly, which prevents our cocktails from getting watery.
Now it’s time to strain the bourbon cocktail into the glass. Use a cocktail strainer for this step.
If you chose to add an egg white, a white layer will naturally form at the top of the cocktail.
The final step is to add dry red wine. This step seems like it might be complicated, but it’s not.
Simply place a bar spoon above the glass and slowly pour the red wine over the back of the spoon. The spoon will act as a buffer, allowing the wine to disperse and form a layer.
There’s no question that the wine layer is a cool effect. Whether you like the taste or not is a different matter. As always, there’s only one way to answer this particular question.
Variations
We recommend that you follow our recipe the first time to see how you like the drink’s flavor. You may find it sweet, too tart or just right.
Here are some ideas if you want to experiment without going too crazy:
Discover 10 essential bar tools for the home mixologist.
New York Sour Recipe
Ingredients
- 2 ounces bourbon
- 1 ounce lemon juice (freshly squeezed)
- 1 ounce simple syrup
- 1 egg white (optional)
- ¾ ounce red wine
- 1 jumbo ice cube
- additional ice cubes (for shaking)
Instructions
- Combine bourbon, lemon juice,, simple syrup and egg white in a shaker.
- Shake vigorously for 20 seconds without ice so that the egg white emulsifies. (Skip this step if you omit the egg white.)
- Add ice and shake vigorously for an additional 20 seconds or until the drink is properly chilled and blended.
- Place a large ice cube into a lowball or rocks glass and strain the drink into the glass.
- Pour red wine into the glass. Use the back side of a cocktail spoon as a buffer so that the red wine can gently form a layer.
Notes
- You can omit the egg white if you’re a vegan or if you’re uncomfortable with ingesting raw eggs.
- Recommended wine varietals include Cabernet Sauvignon, Malbec, Shiraz and Zinfandel. However, almost any red wine will work in this recipe.
Nutrition
💡 Frequently Asked Questions
The New York Sour is a Whiskey Sour with red wine floated on top.
Despite its geographic name, the New York Sour’s exact history is a mystery.
A New York Sour has a unique flavor that’s simultaneously tart and fruity.
Bourbon or Rye, Fresh Lemon Juice, Simple Syrup, Egg White (optional), Red Wine and Ice Cubes
You should use your favorite bourbon in this cocktail recipe. We typically use Four Roses but any bourbon will work just fine.
The New York Sour is shaken, not stirred.
We like to serve this cocktail in a lowball glass and you should do the same.
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