The New York Sour cocktail is a attractive looking drink with a rich fruity taste, a light sourness and a tart aftertaste. According to the researcher David Wondrich, the tradition of adding claret (dry red wine from the French region of Bordeaux) to sour drinks appeared in Chicago in the 1880s, but it became popular only in New York in the early 1900s. As a result, traditional Whiskey Sour with wine was called New York Sour.
- rocks glass
- 50 ml rye or bourbon whiskey
- 25 ml lemon juice
- 2 tsp simple syrup
- 20 ml red wine
- 1 egg white (optional)
- Mix the whiskey, lemon juice, simple syrup and egg white (optional) in a cocktail shaker filled with ice. Shake hard until well-chilled.
- Strain the liquid into a rocks glass over fresh ice.
- Gently pour the fruity red wine over the back of a spoon held just above the drink's surface. Leave to settle for a few moments. The wine will hit the spoon first which will make it settle into a layer on top of the drink.
- Serve and enjoy!
What makes a New York sour cocktail sour?
Sours are traditionally mixed drinks that comprise a liqueur, lemon or lime juice and a sweetener such as simple syrup.
What are some popular sour cocktails?
The Whiskey Sour, Amaretto Sour, and the Pisco Sour are all popular drinks in the sour cocktail family.