How to make a New York Sour Cocktail

Skill Level

Average

Taste

Sour & Fruity & Sweet

Preparation Time

4 Minutes

Glass Type

Rocks Glass

Ingredients

Parts ml

2 Parts Rye Whiskey

45 ml Rye Whiskey
1 Part Lemon Juice

30 ml Lemon Juice
⅔ Parts Rich Syrup

15 ml Rich Syrup
⅔ Parts Egg White

20 ml Egg White
½ Parts Claret (Red Wine)

15 ml Claret (Red Wine)
1 Dash Aromatic Bitters

1 Dash Aromatic Bitters
1 Peel Lemon Zest

1 Peel Lemon Zest
One Large Ice Piece

One Large Ice Piece

Number of Servings

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

Rico shows how to make a New York Sour:

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What Is a 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.

What Does a New York Sour Taste Like?

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.

The History of The New York Sour

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.

Tips for Making a Perfect New York Sour

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.

Variations of a New York Sour

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.

Serving and Garnish Ideas for a New York 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.
To garnish, Lemon Zest is a must for all sour variations… 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.

New York Sour FAQ

Can you make a New York Sour without Egg Whites?

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.