New York Sour recipe
The New York Sour is a Whiskey Sour topped with a float of dry red wine. The wine adds color, a little tannin, and a dry finish.
- Spirit: Rye or bourbon
- Glass: Rocks glass
- Garnish: Lemon wheel or cherry
- Makes: 1 drink
Ingredients
- 2 oz Rye or bourbon whiskey
- 0.75 oz Fresh lemon juice
- 0.75 oz Simple syrup
- 0.5 oz Dry red wine
Method
- Add the whiskey, lemon juice, and syrup to a shaker. Fill it with ice.
- Shake hard for 12 seconds.
- Strain into a rocks glass over fresh ice.
- Hold a bar spoon upside down over the drink. Pour the wine slowly over the back of the spoon so it floats.
Tips
- Pour the wine slowly. A fast pour mixes it into the drink.
- Use a dry red with some body, not a sweet one.
New York Sour questions
Bourbon or rye in a New York Sour?
Both work. Rye makes a drier, spicier New York Sour. Bourbon makes it rounder and sweeter. Use the same amount of either.
Do you shake or stir a New York Sour?
Shake it. The drink has fresh juice. Shaking mixes the juice with the whiskey, makes it cold, and adds air.
Do you need egg white in a New York Sour?
No. This recipe has no egg white. Some bars add one egg white for a soft foam on top. If you add it, shake once with no ice, then shake again with ice. Use fresh or pasteurized eggs, because raw egg has a small risk of salmonella.
What proof works best for a New York Sour?
Use a whiskey at 90 proof or higher. Juice and melted ice thin out the drink, so a weaker whiskey tastes flat.
Best bourbon or rye for the New York Sour
Rye keeps the drink crisp and dry. A bourbon gives a softer, sweeter result. Use a bottle at 90 proof or higher.
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