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New York Sour

A Classic Whiskey Sour with a Twist

The New York Sour is a must-try whiskey cocktail with a unique combination of flavors creating a deliciously complex taste. This resulted from the delicious blend of whiskey, lemon juice, and simple syrup, topped with a layer of red wine.

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New York Sour Cocktail

New York Sour

Prep Time: 4 minutes
Total Time: 4 minutes
5 from 1 vote
Course: Drinks
Cuisine: American
Keyword: new york sour
Servings: 1
Author: Paul Kushner
New York Sour is the perfect union of tart and smooth.


  • 60 ml Rye whiskey or bourbon
  • 22 ml Lemon juice
  • 15 ml Simple syrup (adjust to taste)
  • 15 ml Red wine a dry, robust wine like Malbec or Shiraz works well
  • 1 Egg white
  • Lemon wheel or cherry for garnish


  • Dry Shake: In a shaker, combine the whiskey, fresh lemon juice, simple syrup, and egg white. Shake the mixture without ice for about 10-15 seconds. This is known as a "dry shake" and it helps to emulsify the egg white, creating that desired frothiness.
  • Shake with Ice: Add ice to the shaker and continue to shake the mixture until well chilled, about another 15 seconds.
  • Strain: Strain the cocktail into a rocks glass filled with ice.
  • Add the Wine: Using the back of a spoon, gently pour the red wine over the concoction. As with the classic version, aim to have the wine float on top of the drink for a layered effect. To achieve this, place the spoon upside down, close to the drink's surface, and slowly pour the wine over it.
  • Garnish: Garnish with a lemon wheel or cherry if desired.
  • Enjoy: Relish in the smooth and frothy texture of your New York Sour, complemented by the rich depth of the red wine.


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New York Sour
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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