New York Sour

(1 ratings)

A classic whiskey sour elevated with a dramatic float of dry red wine

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Recipe

1 cocktail (165ml)

Rye Whiskey
60 ml
Lemon Juice
30 ml
Simple syrup (1:1)
22.5 ml
Red Wine
15 ml
Egg White
10 ml
Lemon Peel
1 strip
Maraschino Cherry
1 piece

Recipe credit: Classic cocktail recognized by the International Bartenders Association

Instructions

5 minutes to make

Step

Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.

Step

If using egg white, perform a dry shake (without ice) for 10 seconds to emulsify, then add ice and shake vigorously for 10-15 seconds. If not using egg white, add ice and shake vigorously for 10-15 seconds until well-chilled.

Step

Strain the mixture into a rocks glass filled with fresh ice.

Step

Slowly pour the red wine over the back of a bar spoon so it gently floats on top, creating a distinct red layer.

Step

Express lemon zest oils over the drink and drop in. Add cherry garnish if desired.

Equipment

Shaker

Hawthorne Strainer

Bar spoon

Jigger

Description

The New York Sour is a sophisticated variation of the traditional Whiskey Sour that adds a float of dry red wine, creating both visual drama and flavor complexity. This classic cocktail perfectly balances the bold character of bourbon or rye whiskey with bright lemon juice and simple syrup, while the red wine float provides an aromatic first sip and elegant layered appearance.

Nutritional information

1 cocktail (165ml)

Calories

195

ABV

22.5 %

Alcohol

18.5 g

Carbs

8.2 g

Carbs from Sugar

7.8 g

Fat

0.1 g

Protein

1.2 g

Sodium

2 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Egg, Sulfites

Tips & Notes

Use a dry, tannic red wine like Shiraz, Malbec, or Cabernet Sauvignon for the best balance and dramatic color contrast.
Pour the wine very slowly over the back of a bar spoon to achieve a clean, dramatic float - the key is gentle, steady pressure.
If the wine doesn't float properly, ensure your base cocktail is well-chilled and try pouring even more slowly from a lower height.
Use large, clear ice cubes to minimize dilution and maximize visual appeal of the layered effect.
The egg white is optional but traditional - ensure eggs are fresh and clean, and the dry shake technique is essential for proper foam.

What type of wine works best for the New York Sour?

Use a dry red wine with good tannin structure like Shiraz, Malbec, Cabernet Sauvignon, or Merlot. Avoid sweet wines as they will throw off the cocktail’s balance. The wine should complement, not overpower, the whiskey.

Is egg white necessary for a New York Sour?

Egg white is optional but traditional. It adds a silky texture and attractive foam cap. If you choose to use it, ensure the eggs are fresh and perform a proper dry shake before adding ice for the best results.

Why won't my wine float properly?

Wine floating issues usually occur when the base cocktail isn’t cold enough or the wine is poured too quickly. Ensure your cocktail is well-chilled, use the back of a bar spoon, and pour very slowly from just above the surface.

Can I make this cocktail without whiskey?

While whiskey is traditional and provides the best flavor profile, you could substitute with aged rum or cognac. However, this would no longer be a true New York Sour and the flavor balance would be significantly different.