The New York Sour cocktail is a stunning drink, and one of our favorite cocktails of all time.
It’s a euphoric combination of the spiciness of whiskey, the sour twist of lemon all crowned with a fruity ruby swirl of red wine.
Created in Chicago in the 1880s this variation of the already well-loved whiskey sour really gained popularity in New York, which seems to have accounted for its name. It’s not surprising that wine eventually found its way into a whiskey sour, as many cocktails during this time period were known to have been prepared with a “claret snap” or a drizzle of any red wine that would float gorgeously on top of a drink giving it a fruity spin and an attractive visual pop.
Your first sip of this cocktail is like a time-machine, instantly waking up your tastebuds and whisking your imagination back to pre-prohibition age tippling. Adding an egg white to the recipe is not required but has generally become popular since it adds a creamy texture as well as additional visual appeal due to the striking layering effect.
The best red wines to use for this drink will be anything fruity, such as a Malbec or Rioja. Sometimes we swap out the lemon juice with lime juice for an extra dimension to the “sour” part of this drink, but that’s a matter of personal preference. See the classic recipe below, and be sure to let us know what wine and whiskey you used in your own New York Sour.
- ¾ oz Simple Syrup
- 1 oz lemon juice
- 2 oz whiskey
- 1 egg white (optional)
- 1 oz of Malbec wine, or another dry red
- In a cocktail shaker, add simple syrup, lemon juice, whiskey and the egg white. Close the shaker and "dry" shake (without ice) vigorously for about 15 seconds.
- Open the shaker and add about three cube of ice and shake vigorously again for about 20 seconds.
- Pour the contents of the shaker through a strainer into a lowball glass, and allow the foamy head from the eggwhite to form for a few seconds.
- Gently pour the wine into the cocktail glass, over the back of a spoon to prevent splashing and to allow the wine llayer to float under the eggwhite.