The New York Sour: A Whiskey Sour with a Red Wine Float
Pour a little red wine slowly over the back of a spoon and it settles on a frothy whiskey sour like a sunset over snow. The New York Sour is one of the most beautiful drinks you can make, and one of the easiest to get wrong if you rush it.
By Margot Ellery · · Updated · 4 min read
We end this first season of articles with a drink that brings the city into the glass. The New York Sour is simple, dramatic and ideal for a crisp autumn evening on the Upper East Side, or anywhere else.
The history
Recipes for a whiskey sour with a splash of claret appear in American bar guides from the late nineteenth century. Cocktail historians generally trace the idea to Chicago in the 1880s, and the drink was known by several names over the decades, including the Continental Sour and the Southern Whiskey Sour. The "New York" name became the standard one much later. However it got there, the drink is a perfect example of how one small touch can turn a familiar cocktail into something new.
Why the red wine works
The wine adds three things: a dark, beautiful layer of color, a fruity aroma at the first sip, and a little tannin that makes the drink feel drier and more complex. As you drink, the wine slowly mixes into the sour, and the flavor shifts from wine to whiskey.
Choosing the whiskey
Rye makes a drier, spicier New York Sour; bourbon makes a rounder, sweeter one. Both are good. Use something around 45 to 50 percent alcohol so the whiskey can stand up to lemon and wine.
Choosing the wine
Use a dry, fruity red with good color and moderate tannin. Malbec, Shiraz, Zinfandel and young Cabernet Sauvignon are popular. Avoid very light reds, which will not float well or show much color, and anything oaky and heavy, which can taste bitter. Wine that is cheap but pleasant to drink is perfect.
Egg white or not?
Egg white is optional, but it creates a dense foam that helps the wine float in a clean layer. If you use it, dry shake first (without ice) to build the foam, then shake again with ice. Use fresh eggs from a trusted source, or pasteurized egg white. Aquafaba, the liquid from a can of chickpeas, is a good vegan alternative.
Getting the float right
- Strain the sour into a rocks glass over a large cube, or into a coupe.
- Let it settle for a few seconds.
- Hold a bar spoon upside down just above the surface of the drink.
- Pour the wine slowly over the back of the spoon so that it spreads gently across the top.
Pouring slowly is the whole trick. Wine is less dense than a sweetened sour, so it will float if you let it.
The whiskey sour family
The sour is one of the oldest cocktail templates: spirit, citrus and sugar. Jerry Thomas included sours in his 1862 bar guide, and the whiskey sour has been a staple ever since. Egg white became a common addition in the late nineteenth and early twentieth centuries, giving a silky texture and a white foam. The New York Sour adds a final layer, literally, and turns a simple drink into something theatrical.
Rye or bourbon: a quick comparison
| Whiskey | Flavor | Effect in the drink |
|---|---|---|
| Rye (45 to 50%) | Spicy, dry, peppery | Drier, sharper; stands out against the wine. |
| Bourbon (45 to 50%) | Sweet, vanilla, caramel | Rounder, softer; blends with the wine's fruit. |
| Blended Scotch | Malty, gentle | Lighter and more delicate. |
Egg safety
Raw egg carries a small risk of salmonella. Use very fresh eggs from a trusted source, keep them refrigerated, and crack them into a separate small cup first so you can check them. Pasteurized egg white from a carton is a safe alternative, though it foams slightly less. Do not serve raw egg drinks to pregnant guests, young children or anyone with a weakened immune system. Aquafaba, the liquid from canned chickpeas, makes an excellent vegan foam.
Common mistakes
- Pouring the wine too fast. It sinks and mixes. Go slowly over a spoon.
- Too much wine. Around 15 to 22.5 ml is enough; more turns the drink into wine with whiskey.
- Oaky, tannic wine. It tastes bitter against lemon. Choose a fruity, juicy red.
- Skipping the dry shake. With egg white, shake without ice first for a dense foam.
Serve it with
The New York Sour is a fine aperitif, but it also works with food: try it with a cheese plate, roast nuts or a burger. For more ideas, see our guides to bar food and pairing cocktails with food.
A note on sweetness
The wine float changes the balance of the drink. As you sip, you get a little wine first, then the sour beneath. A fruity red adds sweetness and tannin; a very dry wine makes the drink sharper. If you find the finished cocktail too tart, add a touch more syrup to the base rather than more wine. If you find it too sweet, use a drier wine or a spicier rye.
Variations
- Port float: a ruby port makes a sweeter, richer top.
- Apple brandy sour: swap the whiskey for apple brandy for an autumn version (see the Jack Rose).
- Scotch: a blended Scotch gives a softer, malty drink.
The New York Sour sums up what we love about classic cocktails: a clear structure, a good story and a moment of theater when it reaches the table. Find more drinks like it in our cocktails index.
Sources and further reading
Questions and answers
What is a New York Sour?
A whiskey sour (whiskey, lemon and sugar, often with egg white) topped with a float of red wine.
What red wine is best for a New York Sour?
A dry, fruity red with good color, such as Malbec, Shiraz or Zinfandel.
