The New York Sour Recipe

Vertical view of the two glasses of the cocktail - square

The New York Sour Recipe

This New York sour is a bold, elegant cocktail that layers smooth whiskey sour flavors with a splash of red wine for added depth. The result is a beautifully balanced drink with a striking layered look—perfect for sipping at home or serving to guests.

Course Cocktails

Cuisine Cocktails

Keyword bourbon cocktail, bourbon drink, New York sour

Prep Time 5

Total Time 5

Servings Cocktails

Calories 215kcal

Author Elaine Benoit

Equipment

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, and enjoy.

Notes

You can use bourbon, scotch, rye, or whiskey!

Helpful tips

Some whiskey sours are made with egg white, but I prefer leaving it out. Egg whites only add foam and a creamy texture, and this cocktail doesn’t really need it. Try it first to see what you think.
Usually, I prefer my cocktails with a sour edge, but for this drink, I've found that using equal parts sweet and sour creates a better balance.
Choose a bold red wine for the float. I used Cabernet Sauvignon, but Malbec or Shiraz also works beautifully.
You can use the back of a spoon to help float the wine, but it isn’t always necessary. Since wine is less dense, it will naturally layer on top. Even if it drifts into the sour, the effect is still lovely and interesting.
My rule of thumb: buy the best spirits you can afford. With cocktails that mix in juice, like this one, a mid-level bottle works well. Save the top-shelf options for spirit-forward drinks like a Manhattan.
Always wash citrus before using, especially if the peel goes into the cocktail. I use unscented hand soap and scrub with a brush to remove any residue.
To make a lemon twist garnish: slice a thin wheel of lemon, then cut around the flesh near the pith and remove it. Slice through one side of the rind, wrap it around a chopstick to curl, and use it to finish the drink.

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