Not only is the New York Sour cocktail stunning, but the combination of flavors and the silky texture makes this one hell of a winner! This New York Sour recipe consists of a classic whiskey sour base finished with a red wine float.
I first came to know the New York Sour when I was a waitress—knowing very little about whiskey then, I recommended it purely for it’s visual appeal. I now have many more reasons for why you should try this glorious cocktail.
I’m a whiskey sour kind of person—but it has to be a GOOD whiskey sour. No sweet and sour mix, instead I want a cocktail made with the real stuff—lemon juice and egg white.
What is a New York Sour?
On its most basic level, the New York Sour is basically a whiskey sour with a float of red wine to finish. Why red wine? Well, a splash of dry red wine balances the lightly sweet whiskey sour base and adds depth of flavor.
What goes into a New York Sour?
- Fresh lemon juice
- Simple syrup (or maple syrup, which I prefer)
- Egg white (fresh or pasteurized from a jug if you prefer)
- Dry red wine
The whiskey, lemon juice, simple syrup and egg white get shaken together and poured over ice. Then a splash of dry red wine is gently poured over top to create three stunning layers and one killer cocktail.
What kind of whiskey to use
Rule number one, use a whiskey you like! But if you need a but of guidance, I recommend using rye whiskey!
What kind of red wine to use
Like I said with the whiskey—rule number one is to use a wine you like.
However, since the cocktail features a bit of simple syrup or maple syrup, I recommend using a dry red wine. Some sources recommend a fruity red wine, but between the lemon and the simple syrup, I find a dry red wine does a better job of balancing the cocktail’s flavors.
Shiraz, Malbec, Cabernet Sauvignon, or Zinfandel will work great here.
More cocktail recipes you may like…
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The New York Sour achieves the perfect balance of flavors—sweet, tart, warm, and slightly dry. Stunning and classic!
- 2 ounces Rye or bourbon whiskey
- 1 ounce fresh lemon juice
- 1 ounce egg white (optional)
- ¾ ounce pure maple syrup (or simple syrup)
- ½ ounce dry red wine
Add whiskey, lemon juice, egg white and syrup in a cocktail shaker and dry shake (without ice) for 20 seconds. Add a few cubes of fresh ice and shake 30 seconds until well chilled. Strain into a rocks glass filled with ice.
Slowly pour wine over the back of a bar spoon so that the wine floats on top of the drink.
Egg white: for ease and food safety reasons, use pasteurized egg whites. You can find them sold next to the eggs in a carton,
Keywords: new york sour, whiskey sour, whiskey cocktail, red wine cocktail