With the addition of a red wine float, this was an early riff on the whiskey sour and it dates back to the late 1800’s. Does it work? Yes. Is it delicious? Yes. Is it pretty to look at? Also yes. Is it from New York? Nope! (I’ll explain). With properly floated red wine, the New York Sour maintains a beautiful separation right down to the last sip. This one is for both the wine lovers and the cocktail enthusiasts out there - we all win! Cheers!

How to Make a new york sour

  • Spirit forward & brightness from the lemon

  • Fruity element from the wine

Sips

  • Using a pour spout will help create that layered effect

  • Dry shaking will benefit your foam forming

Tips

The New York Sour Recipe

  1. Start with a mixing glass

  2. Pour in 1.5 oz. of your favorite whiskey

  3. Next, add in 3/4 oz. of lemon juice

  4. Then, add in 1/2 oz. rich Demerara syrup

  5. Lastly, pour in the 1/2 oz. aquafaba or 1 egg white

  6. Once all the ingredients are in your shaker, begin a dry shake (shake with no ice)

  7. Add ice, & shake again

  8. Grab a chilled glass and double strain

  9. Let the New York Sour rest and allow for foam to stiffen

  10. Pour in 3/4 oz. red wine using the back of a spoon

  11. Enjoy!

  • 1.5 oz. (45 ml) Basil Hayden Bourbon

  • 3/4 oz. (22.5 ml) Fresh lemon juice

  • 1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)

  • 1/2 oz. (15 ml) aquafaba OR 1 egg white

  • 3/4 oz. (22.5 ml) red wine (float)

  • Lemon oil (optional)

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

The New York Sour Ingredient List

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