New York SourCocktail recipe
Rating
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The New York Sour is a sophisticated variation of the classic Whiskey Sour, blending the rich, warming notes of bourbon with the bright acidity of fresh lemon juice, and a touch of sweetness from sugar syrup. It is distinguished by a float of red wine, which adds a complex, fruity layer that complements the whiskey base.
Often enjoyed in a lowball glass, the New York Sour presents a harmonious balance of flavors, with the silky texture often enhanced by the optional addition of egg white. Visually striking, the cocktail's layered appearance and garnish of an orange peel and a cherry make it as pleasing to the eye as it is to the palate.
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Can you make this?
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Lowball / rocks glass
Ingredients
Cocktail Colin says:
The New York Sour is a masterclass in balancing robust and delicate flavors, with the rich warmth of bourbon finding its perfect counterpoint in the sharp brightness of lemon juice. The dramatic float of red wine not only adds a visually appealing layer but introduces a subtle fruitiness that enhances the cocktail's complexity, making it a standout choice for those who appreciate nuanced, sophisticated drinks.
Method
How to make a New York Sour
- Bourbon 60ml, Red Wine 15ml, Lemon Juice 30ml, Sugar / simple Syrup 22.5ml, Egg 1 egg white
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- Add the egg white, bourbon, lemon juice and sugar syrup to a cocktail shaker with ice
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- Shake well for 10-15 seconds or until the outside of the shaker becomes frosted
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- Strain into a lowball glass and carefully pour the red wine on top so that it floats
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- Garnish with an orange peel and a cherry and serve
Power tips
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Find out more- Choose a dry red wine such as a Cabernet Sauvignon or Merlot for the float to balance the sweetness.
- Perform a dry shake (shake the ingredients without ice) first to emulsify the egg white, then add ice and shake again for a frothier texture.
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FAQ's
What is the history behind the New York Sour?
The New York Sour is a classic cocktail with a history that dates back to the late 19th century. Originally known as the Continental Sour and then the Southern Whiskey Sour, it became popular in New York, where it was given its current name. The drink is a variation of the traditional Whiskey Sour, with the distinctive addition of red wine, which adds a fruity complexity and a beautiful layered appearance.
How does the egg white affect the New York Sour?
Egg white is used in the New York Sour to create a silky, smooth texture and a frothy top layer. When shaken vigorously, the egg white emulsifies, giving the cocktail a richer mouthfeel and an attractive appearance. It's important to ensure the egg white is properly integrated by using a technique called 'dry shaking' (shaking the ingredients without ice first) before adding ice and shaking again to chill the drink.
Can I make a New York Sour without alcohol?
Yes, you can make a non-alcoholic version of the New York Sour using non-alcoholic bourbon alternatives and a non-alcoholic red wine or grape juice to mimic the original flavors. The proportions of lemon juice, sugar syrup, and egg white would remain the same to maintain the balance between sweetness, sourness, and texture.
What kind of red wine should I use in a New York Sour?
A dry red wine with a light to medium body and good acidity is ideal for a New York Sour. Varieties like Syrah, Merlot, or a lighter Cabernet Sauvignon work well as they balance the bourbon without overwhelming the cocktail. The wine is floated on top of the drink after mixing, creating a distinct layer and adding a complex flavor profile.
How should I serve and garnish a New York Sour?
The New York Sour is traditionally served in a lowball glass over ice. For garnishing, a lemon twist or a cherry can be added for a classic look. Some choose to express (squeeze) an oil from a lemon peel over the drink to add an aromatic layer. The visual appeal of the wine float also serves as part of the garnish, making additional decorations minimal.
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