The New York Sour is a refined variation of the classic Whiskey Sour. If you enjoy bourbon paired with bright citrus and a subtle fruity finish, this cocktail delivers a crisp, balanced drink with an elegant red wine float.
Brief History
The Whiskey Sour first appeared in Jerry Thomas’ 1862 book How to Mix Drinks and originally did not include egg white. The later addition of egg white — which some call a Boston Sour — gave the drink a silkier texture. The New York Sour builds on that template by adding a float of dry red wine on top, creating a striking layered look and a pleasing contrast of flavors.
The precise origin of the New York Sour is unclear, though it’s often linked to American bartending traditions of the late 19th century. Some recipes omit the egg white and rely solely on the wine for texture and aroma; others combine both egg white and a wine float for complexity. Using both egg white and a red wine float yields a silky citrus base with a bright, fruity finish.
This approach to the sour template has inspired many other variations, including tequila and mezcal sours, the Negroni Sour, Pisco Sour, and Amaretto Sour. For more classic whiskey cocktails, explore recipes like the Sazerac, Improved Whiskey Cocktail, and Brown Derby.
Ingredient Notes & Substitutions
- Bourbon: Use your preferred bourbon — mid-priced options like Elijah Craig or Larceny work well, but any favorite bourbon will suit the drink.
- Fresh lemon juice: Freshly squeezed lemon juice is essential for bright flavor. Use a citrus press for easy extraction. If fresh lemons aren’t available, a good-quality bottled lemon juice is an acceptable backup.
- Simple syrup: A 1:1 sugar-to-water simple syrup is the standard sweetener. It’s quick to make at home and dissolves evenly in cocktails.
- Egg white: Egg white creates the silky froth that defines the texture. If you prefer to avoid raw eggs, use pasteurized egg whites or a pasteurized liquid egg product. For a vegan substitute, use 1 ounce of aquafaba (the liquid from canned chickpeas), which can be whipped similarly to egg white.
- Dry red wine: Choose a dry, fruity red such as Zinfandel, Chianti, or a Bordeaux blend. These wines float nicely and add a pleasant berry and tannin note without overpowering the cocktail.
See the recipe card below for ingredient quantities and full details.
Expert Tips
- Always dry shake cocktails that include egg white first (shake without ice). This breaks down the proteins and creates a creamy, stable foam.
- After the dry shake, add ice and shake again to chill and dilute slightly. Double-strain into the glass through a fine mesh strainer to remove ice shards and achieve a silky texture.
- Chill your glassware in the freezer before serving to keep the cocktail cooler longer, especially in warm weather.
- Use larger ice cubes or a single large sphere to minimize quick dilution and to help maintain the egg white foam.
- To float the wine precisely, pour it slowly over the back of a bar spoon. A controlled pour helps the wine sit on top of the foam without mixing in.
The Importance of Dry Shaking Egg Whites
Dry shaking is the act of shaking cocktail ingredients without ice. For egg-white cocktails, dry shaking is essential: it helps the egg white emulsify and build a richer, frothier head. If you skip the dry shake and only shake with ice, the foam tends to be weaker and more watery.
Dry shake vigorously for about 20–30 seconds to fully aerate the egg white. Then add ice and shake again for 5–10 seconds to chill the mixture before straining.
When poured into the glass, the egg-white foam will settle on the surface and provide a smooth crown that showcases the wine float.
More Whiskey Cocktails
Paper Plane Cocktail
Scofflaw Cocktail
Blackberry Bourbon Smash
Sidecar Cocktail
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New York Sour Cocktail
Ingredients
- 2 ounces bourbon
- 3/4 ounce lemon juice
- 1/2–3/4 ounce simple syrup
- 1 egg white, or 1-ounce pasteurized liquid egg white
- Dry red wine, Zinfandel, Chianti, Bordeaux
- Brandied cherry, for garnish
Instructions
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Dry shake first: In a cocktail shaker, combine bourbon, lemon juice, simple syrup, and egg white. Shake vigorously without ice for about 20 seconds to build a rich, stable foam.
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Add ice to the shaker and shake again for 5–7 seconds to chill and slightly dilute the cocktail.
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Double strain the mixture into a chilled old-fashioned glass over fresh ice to remove any small ice chips.
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Carefully pour a thin layer of dry red wine over the back of a spoon so it floats on top of the foam. Garnish with a brandied cherry if desired.
Notes
Always double-strain shaken cocktails through a fine mesh strainer to remove small ice chips and enhance the texture of the foam.
Pour the wine slowly and steadily over the back of a spoon to create a distinct float on top of the drink.
Chill glasses in the freezer ahead of time to keep the cocktail cold longer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.