New York Sour Recipe

New York Sour recipe — The whiskey sour who moved to Manhattan and got a sophisticated red wine makeover. Made with whiskey. Originally from United States.

I'm sophisticated but not pretentious—think Wall Street executive who still remembers their college days. I love showing off my gorgeous red wine float like it's a designer accessory, but I'm still grounded enough to enjoy a good laugh. Perfect for impressing your date while staying approachable enough for your buddies.

The New York Sour was actually invented in Chicago in the 1880s, not New York. Bartenders called it 'New York Sour' because anything with red wine seemed fancy enough to deserve the cosmopolitan city's name—classic marketing move from the 1800s.

Born in Chicago saloons during the 1880s, this drink was bartenders' answer to making the whiskey sour more visually stunning. They floated red wine on top, creating a beautiful gradient that looked as good as it tasted.

Ingredients

• 2 oz bourbon or rye whiskey
• 1 oz fresh lemon juice
• 0.75 oz simple syrup
• 0.5 oz dry red wine (for float)
• 1 piece lemon wheel (for garnish)
• 1 piece maraschino cherry (for garnish)

Instructions

1. Add whiskey, lemon juice, and simple syrup to a shaker with ice.
2. Shake vigorously for 10-15 seconds until well chilled.
3. Double strain into a chilled coupe glass.
4. Slowly pour red wine over the back of a bar spoon to create a float on top.
5. Garnish with lemon wheel and cherry on a cocktail pick.

Category: cocktail | Difficulty: medium | Base spirit: whiskey | ABV: 18.0-22.0%

Origin: United States