New York Sour

The New York Sour is a whiskey sour wearing evening dress: rye (or bourbon) shaken with lemon and simple syrup, then crowned with a slow float of dry red wine that bleeds a crimson sunset down through the pale, citrusy base. The wine's tannic, fruity edge tempers the sour's brightness, making for a drink as striking to look at as it is to sip. Despite the name, its origins are usually traced to 1880s Chicago, where it circulated under older names before New York claimed the credit.

ClassicSpirit-Forward

Ingredients

  • 2 ozRye Whiskey
  • 1 ozLemon Juice
  • 0.75 ozSimple Syrup
  • Egg White(few drops)optional
  • 0.5 ozRed Wine(floated)

Garnish: Lemon Peel, Maraschino Cherry

Preparation

Shaken · Rocks · Cubed

  1. 1.

    add

    Combine the rye whiskey, lemon juice, simple syrup, and a few drops of egg white in a shaker with ice.

  2. 2.

    shake

    Shake vigorously to chill and build a light froth from the egg white.

  3. 3.

    strain

    Strain into a chilled rocks glass filled with fresh ice.

  4. 4.

    top

    Slowly float the red wine over the back of a bar spoon so it layers across the top of the drink.

  5. 5.

    garnish

    Garnish with a lemon (or orange) zest twist and a cherry.

Flavor Profile

spiced
28%
dilution
28%
sweet
25%
sour
24%
citrus
23%
body
20%
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