New york sour
The New York Sour: A Whiskey Sour with a Wine Twist
The New York Sour came out of Chicago in the 1880s, not New York like the name suggests. It started as the Continental Sour, then went by Southern Whiskey Sour, Brunswick Sour, and Claret Snap before finally settling on New York Sour. The drink likely got its current name after becoming popular in Manhattan bars in the early 1900s. It first appeared in print under the New York Sour name in the 1934 Mr. Boston Bartender's Guide.
What makes this drink special is the red wine float on top. It's basically a Whiskey Sour with a layer of dry red wine carefully poured over the top, creating this dramatic two-tone look that's half the appeal. The wine adds a fruity, slightly tannic dimension that regular Whiskey Sours don't have.
The recipe is straightforward: two ounces bourbon or rye, three-quarters ounce fresh lemon juice, half an ounce simple syrup, and a float of dry red wine - usually about half an ounce. Some recipes call for egg white to create foam and make the layering more dramatic, though it's not traditional.
For whiskey, bourbon brings sweetness while rye adds spice. Either works, just pick something decent that you'd drink on its own. Fresh lemon juice is mandatory - bottled stuff will kill this drink's brightness.
The red wine matters more than you'd think. Go with a dry red like Cabernet Sauvignon or Merlot. The wine needs to be dry enough to float on top of the sweet-sour base without just mixing in. Avoid sweet or fruity wines - they'll overpower everything else.
Making it takes a few steps. Combine whiskey, lemon juice, and simple syrup in a shaker with ice. If using egg white, dry shake first without ice for ten seconds, then add ice and shake again for another fifteen seconds. Strain into a rocks glass over fresh ice.
Here's the tricky part: the wine float. Pour the wine slowly over the back of a bar spoon held just above the drink's surface. Done right, the wine sits on top in a beautiful red layer. Pour too fast and it'll just mix in.
The visual appeal is part of the experience - that golden whiskey layer topped with deep red wine looks impressive. But it's not just for show. When you sip, you get the initial taste of whiskey and citrus followed by the wine's fruity finish. It's a more complex experience than a regular Whiskey Sour.
The New York Sour proves that sometimes a simple addition can completely transform a classic drink. One ingredient turned the Whiskey Sour into something visually stunning and more interesting to drink.
RECIPE:
2 oz bourbon
¾ oz fresh lemon juice
½ oz simple syrup
½ oz dry red wine (float)
Method:
Shake bourbon, lemon juice, and simple syrup with ice.
Strain into a rocks glass over fresh ice.
Slowly float red wine over the back of a spoon.