Derivative · Whiskey
New York Sour
A Whiskey Sour crowned with a float of dry red wine.
Ingredients
- 2 ozRye whiskey
- ¾ ozFresh lemon juice
- ¾ ozSimple syrup
- ½ ozDry red wine
- 1egg white (optional)
Method
- Shake whiskey, lemon, and syrup hard with ice and strain back into shaker.
- If using egg white, then add egg white and dry shake hard to emulsify
- Strain into rocks glass filled with ice
- Gently pour the red wine over the back of a bar spoon so it floats
History
This cocktail has murky origins with a Chicago bartender in the 1880s, whereupon a splash of red wine was commonly added to whiskey sour in place of the egg white. In the early days it was known as a Chicago Sour or Claret Snap; later writings referred to it as a Continental Sour or Southern Whiskey Sour. For most of the 1900s, whiskey sours were either served with egg white (classic sour) or red wine float (New York sour). In the late 1990s, bars began using both ingredients; in Manhattan, Jason Kosmas and Dushan Zaric of Employees Only claim the creation of this combination and refer to it as the Greenwich Sour. Nowadays, if you go into a bar and ask for a New York Sour, you will likely get both the red wine and egg white added to the cocktail.
Flavour
Details
- Glass
- Rocks glass
- Garnish
- Lemon twist (optional)
- Technique
- shaken
Family
Derived from
Whiskey Sour - red wine float on topCompared with Whiskey Sour
What changes: red wine float on top.
Whiskey Sour
- 2 ozBourbon
- ¾ ozFresh lemon juice
- ¾ ozSimple syrup
- 1Egg white (optional)
New York Sour
- 2 ozRye whiskey
- ¾ ozFresh lemon juice
- ¾ ozSimple syrup
- ½ ozDry red wine
- 1egg white (optional)
Green = new ingredient · Gold = different amount · Red = not used in New York Sour