Classic New York Sour Cocktail
The New York Sour cocktail exquisitely mixes whiskey, lemon juice, and red wine, all topped with a delightful froth.
Table of Contents
If you ever find yourself chilling in an old-school jazz club, surrounded by dapper dudes in fancy suits and flapper girls covered in sequins (or, alternatively, at a Great Gatsby–themed costume party), why not give a New York Sour cocktail a try? With its sexy blend of whiskey, tangy lemon juice, a tease of sweetness, and that rebelliously red wine float, this drink will have you fitting right in with that sophisticated Manhattan crowd.
For those cocktail connoisseurs out there, you can think of the New York Sour as being a cousin to the Whiskey Sour and the Sazerac. They share some family traits, but each has its own spin. It’s that stunning line between the comfortably familiar and the allure of something daringly different. All about that delicious dance of flavors and textures packed into every sip.
INGREDIENTS
Ready to BUILD a New York Sour? Here’s what you’ll need…
- 2 oz. whiskey (rye or bourbon)
- 1 oz. fresh lemon Juice
- 1 oz. simple syrup
- 1 egg white (optional, for a foamy top)
- splash of red wine (preferably Malbec or Shiraz)
bar checklist
- cocktail shaker
- jigger or measuring tool
- strainer
- spoon
- rocks or old-fashioned glass
INSTRUCTIONS
Combine
Combine the whiskey, lemon juice, simple syrup, and egg whites. Pour them into a cocktail shaker (without ice) and do a “dry shake” for a creamy consistency.
Shake
Add ice to your shaker and shake again (called a “wet shake”) to cool down your cocktail.
Strain
Strain your cocktail into a glass.
Float
Carefully pour the red wine over the back of a spoon held just above your drink’s surface so it “floats” on top, adding a beautiful layer of color to your Sour.
Scrape
Scrape out any remaining froth from your shaker and add it to the top of your cocktail.
Enjoy!
How to Make a Healthy/Low-Calorie New York Sour
- Say goodbye to simple syrup, and hello to stevia, erythritol or monk fruit sweetener.
- If you don’t need the extra protein, you can skip ditch the egg white.
- Choose a lighter whiskey to save on calories.
- For a New York Sour mocktail, replace the whiskey with a non-alcoholic spirit such as Seedlip Spice, and use alcohol-free red wine (aka grape juice) for the float.
Tips & Tricks to Making a Perfect New York Sour
- My million dollar tip, perform a “dry shake” (shaking without ice) first to emulsify the egg white, and then a “wet shake” (shaking with ice) to properly chill and dilute your drink.
- Always use fresh lemon juice over the bottled kind for a zesty and bright flavor.
- Heavier wines like Malbec or Shiraz lend a deep, complex flavor; a light, fruity red like a Pinot Noir creates a softer, sweeter finish.
- Pour your red wine slowly over the back of a spoon held just above your drink’s surface to achieve that perfect layered aesthetic. It looks DAMN pretty!
- Your choice of whiskey also matters. A smooth bourbon is sweet and rich, whereas a spicy rye is more complex and robust.
FAQs
There are about 200 calories in a New York Sour.
Like a WHiskey Sour, you want to enjoy it slowly from a rocks glass, no straw attached.
The egg white is optional. I like it because It adds this silky layer on top of the drink, but your Sour will still taste great without it.
Normally, rye or bourbon are called for, but if you want to use a different spirit, feel free.
Delicious New York Sour Cocktail Variations
Pisco Sour: A delightful cocktail with Peruvian influence, the Pisco Sour traditionally uses Pisco (a type of brandy), lime juice, simple syrup, and egg whites.
Whiskey Sour: Very similar to the New York Sour, simply skip the red wine.
Amaretto Sour: This one from Italy replaces the whiskey with amaretto. It’s often served with a cherry and an orange slice.
how to prep and store a new york sour
To make your cocktail ahead of time, mix your whiskey, lemon juice, and simple syrup, and keep it chilled until it’s “Go” time. Right before you serve, add ice and give it a wet shake, toss in an egg white for that frothy top (only if you’re cool with eggs), and finish with the red-wine float. You’ll want to do this per glass.
If you have leftovers, keep the pre-mixed base (whiskey, lemon juice, simple syrup) in a sealed container in your fridge for a couple of days. Skip storing the blend with the egg white or wine float; you want those freshly added for each cocktail you end up making.
New York Sour
Ingredients
- 2 oz. whiskey rye or bourbon
- 1 oz. fresh lemon Juice
- 1 oz. simple syrup
- 1 egg white optional, for a foamy top
- splash red wine prefer malbec or Shiraz
Instructions
- Combine the whiskey, lemon juice, simple syrup, and egg whites. Pour them into a cocktail shaker (without ice) and do a “dry shake” for a creamy consistency.
- Add ice to your shaker and shake again (called a “wet shake”) to cool down your cocktail.
- Strain your cocktail into a glass. Carefully pour the red wine over the back of a spoon held just above your drink’s surface so it “floats” on top, adding a beautiful layer of color to your Sour.
Notes
- Perform a “dry shake” (shaking without ice) first to emulsify the egg white, and then a “wet shake” (shaking with ice) to properly chill and dilute your drink.
- Heavier wines like Malbec or Shiraz lend a deep, complex flavor; a light, fruity red like a Pinot Noir creates a softer, sweeter finish.
- Pour your red wine slowly over the back of a spoon held just above your drink’s surface to achieve that perfect layered aesthetic.
Nutrition
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