New York Sour Recipe | co*cktail Society (2024)

By Timo Torner/ Last updated on April 19, 2023

The New York Sour is one of my favorite sour co*cktails. It is a beautiful Whiskey Sour variation topped with a lush red wine float, and the flavors are just perfectly balanced.

Sour co*cktails are a delight - an uncomplicated and delicious mix of spirit, citrus, andsimple syrup. Our New York Sour recipe includes a foamy egg white top to create a rich, creamy mouthfeel.

Quick Facts New York Sour

• Method:shaken
• Flavor profile:sour, well-balanced
• How to serve it:over ice
• Glassware:rocks glass
• Alcohol content:~ 15.5% ABV, 20.5 grams of alcohol per serving

The New York Sour is the most popular riff on a classic Whiskey Sour recipe and a splendid co*cktail. It is easy to make, well-balanced, very complex in taste, and looks sensational.

Which Whiskey for the New York Sour?

I advise usingbourbonfor making a New York Sour co*cktail. The sweetness of the corn-based whiskey goes exceptionally well with the dryness of the red wine float.

However, you will also find many versions using Rye as a base. So if you have an open bottle of a decent Rye at hand, that will work, too. -Just, a good bourbon will be slightly better 😉

Best Red Wine for the Float

A fruity, dry red wine of good quality will deliver fantastic results - far better than an overly sweet one.

A Bordeaux-style red wine usually is a good choice, or a fruity and dry Rioja, Shiraz, Merlot, or Malbec are suitable wines for a New York Sour.

Since the red wine float is essential for this co*cktail, you should not simply use any leftover red wine you have in your fridge.

How to Make the Egg-White Foam

In order to get a nice and firm egg white foam, I recommendperforming a dry shakefirst.

That means shaking the drink for about 15 seconds without ice to get a thicker foam. The reason is that egg white emulsifies easier, creating a frothy and creamy foam.

If the result is still not up to your standards, you can extend the dry shaking time to approximately 20 seconds. That should be enough shaking time to create a perfect egg-white foam.

For me, a great New York Sour needs that perfect egg white foam. It tastes fantastic, creates a nice consistency, and enhances the visual presentation.

If you're not into egg white in co*cktails, you can also create the foamy part with Aquafaba. For further information, please read my post aboutAquafaba vs. egg white.

History of the New York Sour Recipe

Following all hints available, it's likely the New York Sour recipe dates back to Chicago during the 1880s.

Early recipes of the New York Sour had been without egg white. Yet, modern recipes often use it to create a smoother mouthfeel. As a nice side effect, the egg white creates a third layer of color to the drink.

The Whiskey Sour, its predecessor, is one of the most successful co*cktail creations of all time.

The drink was invented by Jerry Thomas and first printed in his"Bartenders Guide"in 1862. His creation quickly became one of America's most loved co*cktails. Not only is it an ever-green co*cktail, but it also led to many exciting and tasty variations, like the New York Sour.

Further, when talking about early versions of the New York Sour, I should mention that it was initially named Continental Sour or Southern Whiskey Sour. It was only in the 1900s that the name changed to New York Sour.

Now, you might have heard of the Continental Sour as a different drink. And it is indeed. Today'sContinental Souris floated withport wine, which I find equally delicious.

Related co*cktails

The New York Sour is part of an entire family of drinks comprising some of the most famous co*cktails recipes out there. Other drinks that follow the same template of base spirit, citrus juice, and syrup are:

• ThePisco Sour
• TheGin Sour
• TheRum Sour

For a more comprehensive overview of this popular category of mixed drinks, check out this list ofour favorite Sour co*cktails.