New York Sour
Whiskey sour, crowned in red.
A classic whiskey sour topped with a float of red wine. The wine adds fruity, tannic notes and gives the drink its unmistakable two-tone look.
- IBA · New Era
- Aperitif
- Shaken
- Glass
- Rocks glass
- Method
- Shaken
- Strength
- Medium
- Time
- 4 min
- Difficulty
- Medium
- Ice
- Cubes
Ingredients
Measures for 1 serving
-
Rye whiskey
60 ml
-
Simple syrup
22.5 ml
-
Lemon juice
30 ml
-
Egg white
to taste
-
Red wine
15 ml
Garnish
- Lemon twist
- Maraschino cherry
Proportions
How to make
- Chill a rocks glass.
- Pour the whiskey into the shaker.
- Add the simple syrup.
- Add the lemon juice.
- Add a few drops of egg white.
- Shake vigorously with ice.
- Fill the glass with ice.
- Strain into the glass.
- Float the red wine on top.
- Garnish with citrus zest and a cherry.
The story
Origins
LegendA story passed down, not confirmed by the sources.
The origins of the New York Sour are poorly documented. It is said to have been created in Chicago around the 1880s by an unnamed bartender, first called the Continental Sour and then the Southern Whiskey Sour; the New York name supposedly came when a Manhattan bartender made it popular. These dates, however, are not backed by period sources. The first secure records come later: a Continental Sour recipe of whiskey, lemon and sugar with a dash of claret appears in the Boston Herald in December 1933, and the name New York Sour appears in the 1934 Mr. Boston Bartender's Guide.
Taste profile
- Sour
- 4 out of 5
- Citrus
- 3 out of 5
- Strong
- 3 out of 5
- Sweet
- 2 out of 5
- Fruity
- 2 out of 5
