New York Sour

The New York Sour is a classy whiskey cocktail with a show-stopping look and layers of flavor. Essentially a whiskey sour topped with red wine, drinking this elegant cocktail feels like you’re in the Big City.

This post contains affiliate links. If you click on one and buy something, Feast + West receives a small commission at no additional cost to you. All opinions are our own. As an Amazon Associate, I earn from qualifying purchases.

About this New York Sour recipe

When my husband and I spent a weekend in New York City last year, we made sure to visit some of the city’s top craft cocktail bars. There are numerous posh bars and speakeasies to try, where you’ll find their bartenders offer up their own unique creations, like the Clover Club.

But there’s perhaps a no more New York cocktail than the New York Sour. It’s essentially a whiskey sour with a frothy egg white layer and a float of rich red wine on top.

With its layers of color, texture and flavor, it’s as stylish as the high-end designer shops on Fifth Avenue. But you can easily enjoy one of these pretty sippers at home with a few ingredients and some bar tools.

More whiskey sour recipes: Blackberry Peach Whiskey Sour • Honey Lemon Whiskey Sour • Blood Orange Whiskey Sour

Why you’ll love this recipe

There’s a lot to love about the New York sour.

• The New York Sour is a classic cocktail worth learning how to make.
• All you need is a basic bar set and a little finesse — but it’s super easy, I promise!
• It’s a light, refreshing drink with tons of flavor that can be enjoyed before or after a meal.

What is a New York Sour?

The New York Sour is a type of whiskey sour, and both are members of the Sour cocktail family, which means it is made with the Golden Ratio of Cocktails.

Sours always contain a spirit, some sort of sweetener and some kind of citrus. For example, the Whiskey Sour calls for bourbon, simple syrup, lemon juice and, sometimes, egg white. It has a number of variations, including the New York Sour and Scotch Sour.

It was supposedly invented by a Chicago bartender in the 1880s. The drink was first known as the Continental Sour, later renamed the Southern Whiskey Sour. It also went by Brunswick Sour and Claret Snap before gaining popularity in Manhattan as the New York Sour.

Tools & glassware

To make a New York sour, you will need a basic bartending set that includes a cocktail shaker, a jigger and a bar spoon. Shaking is what gives this cocktail its frothy texture, and the jigger helps you nail the ratio of ingredients.

The bar spoon is important for getting that gorgeous red wine layer on top of the drink. If you don’t have a bar spoon, use the smallest spoon in your silverware drawer.

The New York sour can be served in a short lowball glass called a rocks glass, but it can also be served in a stemmed coupe glass.

Ingredients

You only need four ingredients to make a sour. Here’s what you’ll need:

• Bourbon whiskey: Bourbon brings its sweet, oaky, caramel flavor to the Whiskey Sour. You can use just about any bourbon you can find. See the Best Bourbon section below.
• Simple syrup: Classic simple syrup is a simple mixture of water and sugar. You can use other types of sweeteners though, like honey, maple syrup or agave.
• Lemon juice: Fresh lemon juice will yield the freshest-tasting New York Sour, but I know how handy the bottled concentrate is and it will work in a pinch.
• Egg white: Shaken egg white is what creates the foamy, white layer on top of the cocktail, and provides a silky and smooth texture to the drink. You can skip it if you want, but a good replacement is aquafaba, or the water in a can of chickpeas.
• Red wine: A float of red wine on top is the signature of the New York Sour. I suggest a dry and full-bodied red wine like Syrah, Shiraz, Malbec, Cabernet Sauvignon or Zinfandel.

Best bourbon for the New York Sour

My go-to brands are Old Forester, Bulleit, Woodford Reserve, Angel’s Envy and Maker’s Mark. If you have a favorite, use that. Check out my crash course on this spirit, Bourbon 101, for more about this amazing, versatile spirit.

Another type of whiskey, such as rye or scotch, can be used instead of bourbon. You can even use a flavored bourbon like cinnamon whiskey. And if you want to switch up the spirit to, say, tequila, you can make a tequila sour.

Garnishes

The New York sour is so beautiful on its own that it doesn’t need much in the way of garnishes, but you can level things up in a few ways.

• Lemon twist: A twist of lemon rind is perfect and adds an extra punch of lemon fragrance to every sip. You could also use a lemon wheel or orange slice to garnish this cocktail.
• Large ice: If using a rocks glass, you can use a large ice cube. If you want to make it even more like a craft cocktail bar, check out my guide to making clear ice cubes.

Substitutions & variations

The New York sour can be customized in a few ways. In addition to these suggestions, you can also play with the type of citrus juice and the sweetener to make up your own creations:

• No egg white: You can make this drink without the egg white if you prefer, but it won’t have the white layer.
• Other types of whiskey: Try it with rye whiskey, Irish whiskey or even Scotch to mix things up.
• Continental Sour: This version uses sweeter port wine instead of regular red wine.
• Vegan New York Sour: Use aquafaba instead of egg white. Keep in mind that not all red wines may be vegan, so it’s important to do your research. See this guide to vegan alcohol for more about that!

Instructions

The New York Sour uses some more advanced bartending technique, but you can master it in no time!

First, add the whiskey, lemon juice, simple syrup and egg white to a cocktail shaker without ice. Put on the lid and shake well.

Then remove the lid and add ice. Cover and shake again.

Remove the lid and strain into a coupe glass or rocks glass.

Add the float of red wine by gently and slowly pouring it over the back of a bar spoon held an inch or so over the drink.

Garnish with a lemon twist.

Tips & tricks

Here are some tips and tricks for making a perfect New York Sour:

• If you want the white layer, be sure to use egg white. Aquafaba is a good substitute if egg white freaks you out.
• Do a dry shake, without ice, first. Then add ice and do a wet shake. This helps you get the prettiest egg white froth.
• To get the pretty layer of red on top, make a float of red wine by gently and slowly pouring it over the back of a bar spoon.

Using egg whites in cocktails

If you’d rather skip the egg white, you can stop right here. However, I encourage you to give it a try.

Eggs add a host of wonderful qualities to a cocktail. They can add thickness and silkiness, which is evident in cocktails like eggnog. Some people may be worried about an “eggy” taste, but it’s actually quite subtle.

Of course, there is always a concern that using raw egg or egg whites in a cocktail would be unsafe. Follow these tips for using egg whites in a cocktail safely.

Be sure to buy pasteurized eggs in the shell, which is the USDA recommendation for any food or drink that includes raw eggs. Pasteurized eggs are gently heated in their shells, just enough to kill any bacteria. If needed, you can pasteurize eggs at home.

Raw egg warning: Consuming raw or lightly-cooked eggs poses a risk for food-borne illness.

How to separate an egg white

I like to use this egg separator tool for removing the yolk. Just rest it over the edge of your cocktail shaker and crack the egg into it. You can toss the yolk or refrigerate it in an air-tight container for tomorrow’s breakfast!

Food pairings

Both sweet and savory foods work well with a whiskey sour.

If enjoying with appetizers, fix a charcuterie board with cured meats and a mix of cheeses like cheddar, brie and blue cheese, or go for a simple baked brie with crackers.

For dessert, enjoy some bourbon balls or red wine brownies. Both have subtle booze flavors that will complement your drink.

FAQ

More bourbon cocktails

• Classic Old-Fashioned
• Whiskey Ginger
• Classic Manhattan
• Kentucky Mule