New York Sour
A whiskey sour with a float of red wine. Two-toned and striking.
Shaken · Rocks glass · Medium · about 3 minutes · about 19% ABV
Ingredients
- 60 ml Rye whiskey
- 22.5 ml Fresh lemon juice
- 22.5 ml Sugar syrup
- 15 ml Dry red wine
Method
- Pour 60 ml rye whiskey into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 22.5 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 15 ml dry red wine
- Serve
Tip
Pour the wine slowly over the back of a spoon so it floats.
About the New York Sour
A whiskey sour with a float of red wine. It is thought to have started in Chicago in the 1880s and was once called the Continental Sour. It later became linked with New York.
The wine family. Mixing wine with fruit, sugar and water is far older than the cocktail. Spanish sangria, the French Kir and the wine cups of Victorian England were all made to lighten wine and share it. These drinks are lower in alcohol and made for long afternoons.
New York Sour FAQ
What's in a New York Sour?
60 ml rye whiskey, 22.5 ml fresh lemon juice, 22.5 ml sugar syrup, 15 ml dry red wine.
How strong is a New York Sour?
About 19% ABV once mixed with ice, which is 2.3 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a New York Sour?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a New York Sour in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
