New York Sour Recipe
This New York sour recipe is a fruity twist on the classic whiskey sour cocktail. The addition of red wine deepens the beautiful flavors and adds a stunning layered effect to this refreshing cocktail, making it a must-try this season!
One reason this cocktail is so fun is that you can make it with any number of spirits we call whiskey to give your New York Sour a slightly different spin. You could use, scotch, whiskey, bourbon, and rye whiskey.
When I first blogged about this drink, I used scotch. But when I decided to redo the recipe and update the photos, I knew I wanted to go traditionally and use bourbon.
Want to learn the difference between whiskey, bourbon and scotch? Here’s my article explaining it all.
What also intrigued me about this cocktail is that it combines wine with hard liquor. The wine is what makes this cocktail so pretty; and the way it balances the other ingredients makes this New York sour cocktail unique and delightful!
The history of the New York sour recipe
Apparently, the New York Sour cocktail first made its appearance in the late 1800s. They say it was the 1880s, but I’ve seen different opinions.
But, in what city did it first appear?
You’d be wrong if you said, “New York.” It was in Chicago.
I guess it wasn’t called the New York sour back then, but rather, the ‘continental sour’ or the ‘southern whiskey sour’. Chicago barkeeps started to refer to it as the ‘claret snap’ because of the added red wine.
So, when did it become the New York sour? I just don’t know. And frankly, I don’t care, because what I do know is that it’s a delicious cocktail and if you like bourbon, you will like it, too!
Isn’t that knowledge enough?
I say yes.
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Helpful tips
- Some sours, especially whiskey sours have egg white in them. But I prefer it without. The only thing that the raw egg whites do is make it creamy and foamy. And truthfully, it really doesn’t need it. Try it like this first to see what you think.
- I usually like a more sour than sweet cocktail, but with this particular drink, I use equal parts sweet to sour.
- Use a bold red wine: I chose a cabernet sauvignon because of that fact, but any red wine would do. Malbec is a good choice, or even a good shiraz.
- You can use the back of a spoon to help the wine float, but I don’t think it’s necessary. Wine has a different density, so it will stay in layers. It might bleed down the sour but, that just makes it interesting and beautiful
- I always say to buy the best that you can afford. Where it isn’t as important is when you’re adding juices to the cocktail, like this one. But if you were making a Manhattan, you will definitely taste the difference between a mid-level brand and a budget brand.
- When I use any citrus, I wash it first (I use unscented liquid hand soap from Whole Foods and scrub it with a brush). This is doubly important when you are placing the rind IN the cocktail.
- For this cocktail, to make the lemon twist, I cut a thinnish slice of lemon, then take a sharp knife and cut a circle around the wheel as close to the pith as I can get. Remove the lemon flesh out of the wheel and save for later consumption. Cut a slice in the wheel, wrap the rind around a chopstick to make it curl, and garnish the cocktail.
How to make this New York sour recipe
Pre-step
Fill a cocktail shaker halfway with ice. Get a measuring glass, two rocks or double old fashioned glasses and follow the directions above in the tips for two lemon twists.
After measuring out each ingredient, pour it into the cocktail shaker.
Step one
Gather the ingredients – bourbon whiskey, lemon, simple syrup, and wine.
Step two
Measure 4 ounces bourbon.
Step three
Squeeze 2 ounces of fresh lemon juice. This is what I use to get the juice out of the lemon. I find that most of the lemons I use yield 2 ounces.
Step four
Measure 2 ounces simple syrup.
Now, the fun part.
Step five
Fill two glasses with crushed ice. Make sure the ice is heaping over the rim of the glass because when you pour the liquid of the shaker in the glasses, it will melt the ice.
Step six
Cap the shaker and shake vigorously for 15 seconds. Strain, pour, and divide the liquid between the two glasses.
You will notice in the photo below, to accommodate the wine, I left roughly a half inch from the liquid to the top of the glass. You will also notice that the ice is still a little heaped at the top. That is perfect.
Feel free to add fresh ice if it doesn’t look like the photo below.
Step seven
Measure 1 ounce wine for each cocktail.
Step eight
Slowly pour the wine into the glass. You can pour it over the back of a bar spoon if you like but I don’t feel it needs it. Just make sure to pour the wine in slowly. You want a nice red wine float.
Add a lemon twist to each glass.
The wine will do its own thing – some of it sinks and some of it floats.
Now for the vertical view of the New York sour.
Yum. So good!
I hope you enjoyed this New York sour cocktail recipe.
And as always, may all your dishes/drinks be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
The New York Sour Recipe
Ingredients
- 4 ounces bourbon
- 2 ounces lemon juice
- 2 ounces simple syrup
- 2 ounce red wine (1 ounce in each)
Garnish
- 2 lemon twist
Instructions
- Fill a cocktail shaker halfway with ice. Also heap two glasses with crushed ice.
- Add bourbon, lemon juice and simple syrup.4 ounces bourbon, 2 ounces lemon juice, 2 ounces simple syrup
- Cap shaker and shake for 15 seconds and strain the contents between the two glasses. Make sure there is a half inch between the liquid and the top of the glass. The crushed ice will likely melt somewhat when you pour it in the glasses, so add some fresh ice so it fills the glass again.
- Slowly pour wine into the glasses and add a twist to each glass.2 ounce red wine, 2 lemon twist
- Sip
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I usually like a more sour than sweet cocktail, but with this particular drink, I use equal parts sweet to sour.
- Use a bold red wine: I chose a cabernet sauvignon because of that fact, but any red wine would do.
- I always say to buy the best that you can afford. Where it isn’t as important is when you’re adding juices to the cocktail, like this one. But if you were making a Manhattan, you will definitely taste the difference between a mid-level brand and a budget brand.
- When I use any citrus, I wash it first (I use unscented liquid hand soap from Whole Foods and scrub it with a brush). This is doubly important when you are placing the rind IN the cocktail.
- For this cocktail, to make the lemon twist, I cut a thinnish slice of lemon, then take a sharp knife and cut a circle around the wheel as close to the pith as I can get. Remove the lemon flesh out of the wheel and save for later consumption. Cut a slice in the wheel, wrap the rind around a chopstick to make it curl, and garnish the cocktail.
Nutrition
Originally published May of 2017.
