New York Sour
The New York Sour is a sophisticated and visually striking cocktail that puts a delicious twist on the classic Whiskey Sour. Combining the smooth warmth of bourbon or rye whiskey with the tartness of fresh lemon juice and the sweetness of simple syrup, it's already a well-balanced drink. What sets the New York Sour apart is the signature float of dry red wine added at the end, creating a beautiful layered effect and adding fruity complexity and tannins. Often served with an optional egg white for a richer texture and frothy top, this cocktail is a journey of flavours, starting bright and citrusy, moving through the whiskey's depth, and finishing with the distinct notes of red wine. It's a perfect choice for impressing guests or enjoying a refined evening drink.
Ingredients
- 6 cl bourbon
- 3 cl lemon juice
- 2 cl simple syrup
- 1 piece egg white
- slices lemons
Accessories
- 1 shaker
- 1 strainer
- 1 lowball glass
Instructions
Add whiskey, lemon juice, and simple syrup to a cocktail shaker. If using egg white, add it now.
Optional step for egg white: Seal the shaker and 'dry shake' (shake without ice) vigorously for about 15-20 seconds to emulsify the egg white.
Add a generous amount of ice to the shaker. Seal tightly.
Shake well for about 15-20 seconds, or until the outside of the shaker feels very cold.
Fill a chilled lowball (rocks) glass with fresh ice cubes.
Double strain the mixture from the shaker into the prepared glass. Double straining (using both a Hawthorne strainer and a fine mesh strainer) is recommended if using egg white to ensure a smooth texture.
Carefully pour about 1.5 cl (or 1/2 oz) of dry red wine over the back of a bar spoon held just above the drink's surface. Pour slowly so the wine floats on top, creating a distinct layer.
Garnish with a fresh lemon slice or an orange peel.
Trivia
- What is a New York Sour cocktail?
A New York Sour is essentially a classic Whiskey Sour (whiskey, lemon juice, simple syrup, optionally egg white) with an added float of dry red wine on top. This creates a distinct layered appearance and adds complexity to the flavour profile.
- What does a New York Sour taste like?
It starts with the familiar sweet and tart balance of a Whiskey Sour, featuring the bright citrus and whiskey notes (often bourbon's vanilla and oak). The red wine float adds a layer of dry fruitiness, tannins, and visual appeal, making the finish more complex and slightly drier than a standard sour.
- What's the best whiskey for a New York Sour?
Bourbon is a popular choice due to its slightly sweeter profile which complements the lemon and wine. Rye whiskey also works very well, offering a spicier backbone that contrasts nicely with the other ingredients. Choose a quality bourbon or rye that you enjoy sipping.
- What kind of red wine is best for a New York Sour?
A dry, fruity red wine works best. Avoid overly sweet or heavy wines. Good options include Claret (Bordeaux blends), Merlot, Shiraz, or Malbec. The key is a wine that contrasts well and floats easily without overpowering the drink.
- How do you make the red wine float in a New York Sour?
The technique involves pouring the red wine very slowly over the back of a spoon held just above the surface of the drink after it's been strained into the glass. This gentle pouring method allows the less dense wine to layer on top of the chilled sour mixture.
- Should you include egg white in a New York Sour?
Egg white is optional but traditional in many sour cocktails, including the New York Sour. It doesn't add significant flavour but creates a richer, smoother texture and a beautiful frothy head, which enhances the visual separation of the wine float. If using, remember to dry shake first.