How To Make A NY Sour

A New York Sour cocktail is a perfect blend of sophistication and simplicity, originating from the 1880s. It’s essentially a Whiskey Sour with a delightful twist—a float of red wine. The key to mastering a New York Sour is balancing the rich flavors of whiskey with the tartness of lemon juice and the smooth finish of a red wine float.

You’ll need some basic ingredients to get started: 2 ounces of whiskey, 1 ounce of fresh lemon juice, 3/4 ounce of simple syrup, and 1/2 ounce of red wine. Shake the whiskey, lemon juice, and simple syrup with ice, then strain it into a glass. The magic happens when you carefully pour the red wine over the back of a spoon so it floats atop the drink.

From my own experiences in my home kitchen bar, one common mistake is not using fresh lemon juice—it can make all the difference! I remember once grabbing a bottle of pre-squeezed lemon juice in a rush. The result was anything but impressive. Fresh always wins when it comes to a great cocktail.

Ingredients and Preparation

A New York Sour combines the classic tartness of a Whiskey Sour with the distinctive touch of a red wine float. The key points include selecting the right base spirits, choosing the perfect wine, and garnishing the drink to enhance both aesthetics and flavor.

Base Spirits and Mixers

Start with whiskey—typically, a good American bourbon or rye works best. You’ll need 2 ounces. I recall when I used a smoky bourbon once and found it overwhelmed the drink; stick to smoother varieties.

For sweetness, use simple syrup; combine equal parts sugar and water, and you need ¾ ounce. Also, you’ll need ¾ ounce of freshly squeezed lemon juice for an essential tangy flavor.

The creamy texture comes from egg white. If you’re vegan or just not into raw eggs, aquafaba (chickpea water) is a great substitute. You need ½ ounce of either.

Dry shaking all the ingredients first without ice helps create a frothy texture. Then, shake again with ice. This two-step shaking method is crucial for achieving that silky mouthfeel.

Wine Selection and Wine Float

The wine float for a New York Sour is a visually stunning and flavorful addition. Opt for a dry red wine such as Malbec, Zinfandel, Cabernet, or even a Merlot. Using a sweet or overly tannic wine can throw off the drink’s balance.

For the wine float, you need about ½ ounce. My first attempt with port wine ended up too sweet, so be cautious. To float the wine, pour it slowly over the back of a spoon held just over the surface of the drink. This technique helps the wine stay on top and creates that beautiful layered effect.

Garnishing for Aesthetics

Garnish is more than just a final touch; it enhances both look and taste. A lemon twist is classic and adds a zesty aroma right before your first sip. Alternatively, a skewered cherry can be a sweet finish for each glass.

For an extra touch, try adding 1-2 dashes of Angostura bitters on top of the egg white foam; it not only looks sophisticated but also adds a complex layer of flavor. If you’re feeling adventurous, you can garnish with a skewer of fresh berries for a fruity twist.

A great garnish makes your New York Sour not just a drink, but an experience. I once used a twist that was too thick, making it hard to sip—so remember, thin slices are best.

Mixing and Serving the Cocktail

To make a delicious New York Sour, you need proper techniques and presentation. Adding unique touches and exploring variations can elevate the drink even further.

Mastering the Shake

Start by adding 2 oz of rye or bourbon whiskey, 3/4 oz of fresh lemon juice, and 3/4 oz of simple syrup to a cocktail shaker filled with ice. For an extra smooth taste, use a dry shake before adding the ice. A dry shake creates a better texture and more foam.

While shaking, ensure the shaker is securely closed to avoid spillage. Shake vigorously for about 15 seconds. This allows the ingredients to mix well and the ice to chill the mixture properly. Remember, it’s not just about the motion, but also the rhythm. A steady rhythm ensures the best mix.

One mistake I made early on was not shaking hard enough, leading to a lukewarm drink. Don’t be afraid to put some muscle into it!

Getting The Look Down

Presentation transforms a good drink into a spectacular one. Strain the mixed contents into a rocks glass filled with fresh ice cubes. A clear ice cube is ideal for aesthetics and slow melting, keeping your drink cool longer without watering it down.

Tilt the glass slightly and gently pour 1/2 oz of red wine (a dry claret works well) over the back of a bar spoon to create a beautiful floating layer. This step is crucial for achieving that characteristic New York Sour look.

One time, my wine pour turned out more like a swirl. To fix this, practice pouring slowly and steadily. Your patience will pay off with a stunning visual.