New York Sour
A whiskey sour finished with a red wine float for color and tannin.
Base spirit
Whiskey
Style
Sour
Glassware
Rocks glass
Technique
Shake
The New York Sour starts as a whiskey-lemon-sugar sour, then adds a floated red wine layer. The wine contributes color, fruit, and light tannin that changes the finish without rewriting the sour base. Served up or over ice, it is visually dramatic and still structurally clear. The float is the defining detail that separates it from a standard whiskey sour.
Ingredients
Servings
- • 2 oz whiskey
- • 1 oz fresh lemon juice
- • 0.75 oz simple syrup
- • 0.75 oz red wine
- • optional egg white
Did you know?
“The New York Sour appears in early twentieth-century American sources as a whiskey sour with claret or red wine floated on top.”
Source:Early twentieth-century American cocktail manuals
Bartender's Note
Pour the wine gently over the back of a spoon so it floats. A fruity red such as Malbec or Shiraz works better than a heavily oaky wine.
Missing a bottle? See smart swaps in Learn.
How to make the New York Sour
- 1Shake whiskey, lemon juice, simple syrup, and optional egg white with ice
- 2Strain into a rocks glass over ice
- 3Slowly red wine over the back of a spoon
- 4Serve without garnish
