New York Sour
Average
Sour, Fruity & Sweet
4 Minutes
Rocks Glass
Ingredients
The New York Sour is a classic cocktail that’s similar to the mid-19th century Whiskey Sour but with a red wine float.
When we asked Ricardo ‘Rico’ Dynan – Bartender and Absolut Global Brand Ambassador – about the New York Sour, he described it as “possibly one of the best cocktails ever invented.”
With its stunning appearance – both elegant and enticing – and intricate flavors, it’s a drink that stands out in every way.
How To Make a new york sour
Bar tools you’ll need
Fine Strainer
Jigger
Bar Spoon
Boston Shaker
Jug
Peeler
Hawthorne Strainer
How to Mix
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Cut a Lemon in half and use a Citrus Press to extract the Lemon Juice into a Cup.
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Pour the Lemon Juice through a Fine Mesh Strainer to strain the Lemon Juice into another small Jug.
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Use a Jigger to measure and pour the Lemon Juice into your Boston Shaker.
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Measure and pour Rich Syrup into the Shaker, followed by Rye Whiskey.
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Crack an Egg and separate the Egg Whites from the Yolk into a Glass or Cup, then pour the Egg Whites into the Shaker.
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Place a Hawthorne Strainer over the Cocktail Shaker to strain out the Ice.
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Place one large piece of Ice into a Rocks Glass.
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Shake again and pour the cocktail directly into a Rocks Glass.
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Use the back of a Bar Spoon to carefully pour Claret directly into the Glass to create a red layer on top.
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Take a Peeler and peel a Lemon Zest Peel, then press the Peel over your drink to release the oils before placing it gently into your drink.
Rico shows how to make a classic New York Sour!
All about the New York Sour Cocktail
The New York is a whiskey cocktail that dates back to the 1880s. It’s very similar to a Whisky Sour but uses rye whiskey instead of bourbon. It also looks different. The New York Sour presents a striking visual with its red wine float, forming a beautiful gradient from deep red to golden yellow, inviting admiration before the first sip.
“Possibly one of the best cocktails ever invented. It takes the standard Whiskey Sour, elevates it with rye whiskey, the claret comes through, all balanced by the lemon and the sugar,” exclaims Ricardo ‘Rico’ Dynan, Bartender and Absolut Global Brand Ambassador.
Although many other classic Sour cocktails, a New York Sour is the perfect unison of sweet and sour. It tastes like a Whiskey Sour but sweeter, combining the rich, slightly sweet and oh-so smooth flavors of rye whiskey balanced by the lemon and sugar.
However, unlike the Whiskey Sour, it’s then topped with fruity Claret red wine, which adds a whole other dimension. A truly wonderful drinking experience.
Like many classic cocktails, not a lot is known about the origins of this cocktail. However, it’s believed to have first been crafted in the 1880s by a bartender in Chicago.
The first printed reference to the name “New York Sour” appeared in 1934. However, before adopting the name it has today, it was initially known as the Continental Sour, then Southern Whiskey Sour, Claret Snap and Brunswick Sour. Yes, it’s a drink of many names. It was eventually renamed the New York Sour, allegedly after a Manhattan bartender popularized it.
Always add Egg Whites last
When adding the ingredients to your Cocktail Shaker, always add the Egg Whites last. As Rico explains, once you’ve added the Lemon Juice, you don’t want the Eggs to start “cooking” sooner than desired.
Reverse dry shake
Rico prefers using a reverse dry shake to make a New York Sour. The reverse dry shake technique involves first shaking the cocktail ingredients with Ice, then straining out the Ice and shaking again, this time without Ice. This method is especially useful for drinks with Egg Whites, creating that wonderful frothy, velvety texture.
Whiskey Sour
Technically speaking, the New York Sour is a variation of the Whiskey Sour, not the other way around. The Whiskey Sour is considered the Monarch of the Sours cocktail family, with a rich history and countless variations. But perhaps nothing beats the original. A classic cocktail to the highest degree. Discover how to make a classic Whiskey Sour.
Stockholm Sour
Imagine making a New York Sour but replacing the Rye Whiskey for Vodka. Well, Rico did, and he named it the Stockholm Sour. “With Absolut Vodka being the team player that it is, and born to mix, it makes all other flavors really, really stand out and the Claret Wine is really emphasized within this,” shares Rico. Learn how to make a Stockholm Sour.
We recommend serving a New York Sour in a Rocks Glass with a single large Ice Block as it makes for a more elegant drinking experience. “It also means your drinks will stay colder and won’t dilute or become watery. The more (read: bigger) ice you have the more concentrated your drink,” says Rico.
As for the garnish, Lemon Zest is a must for sours and the New York Sour is no exception. Squeeze the oils from Lemon Peel over your drink and then place the Peel directly in your Glass.
Possibly one of the best cocktails ever invented!
Bartender and Global Brand Ambassador
New York Sour FAQ
Yes, but you won’t get that nice fluffy head on your drink but it’ll still taste like a New York Sour.
However, what if you want to create a nice fluffy head but don’t want to use Egg White? “Use Aquafaba – it’s phenomenal,” suggests Rico.
Aquafaba is essentially the brine from cooked Chickpeas and it creates that amazing frothy head on your sour drinks, just like Egg Whites do.
Check out this article on what Aquafaba is and how to use it to make cocktails.
Another alternative is to make your own “super foam”. Never heard of it? “It’s a vegan, very high-end type of foaming agent,” explains Rico. Don’t miss this video where Kevin Kos shows you how to make super foam.
It’s very similar to making Simple Syrup but the ratio is 2-1 Sugar to Water. See this article to learn how to make Simple Syrup.
A “float” refers to a liquid ingredient gently added to the surface of a cocktail after the rest of the drink is made. In this case, the Claret.
