New York Sour Recipe (2024)

FAQs

What's the difference between a whiskey sour and a New York Sour? ›

On its most basic level, the New York Sour is basically a whiskey sour with a float of red wine to finish. A splash of dry red wine balances the slightly sweet whiskey sour base and adds depth of flavor.

To make a New York Sour, you'll need a co*cktail shaker, strainer, shot measure and a tablespoon. Next, for what goes in the New York Sour. 15ml of Dry, Fruity Red Wine. Cabernet Sauvignon or Merlot work particularly well.

The Sour evolved from this style of drink with very similar ingredients (and in many ways, remains just a mini punch recipe). The New York Sour is not as old as these originals and was thought to have been first made in the 1880s by a bartender in Chicago, before being later popularised in New York.

A classic bourbon-based Whiskey Sour made more interesting – both visually and in flavour by the addition of a float of red wine. Egg white is not classically used in a New York Sour but some prefer this drink with the mouthfeel and change of appearance egg white imparts.

Dating all the way back to the 1800s, a Whisky Sour is about as classic a co*cktail as you can get. If you're a Whisky Sour sipper, it's likely that you are very complex; you tend to have many different - sometimes opposing - personality traits and are extremely adaptable in social situations.

For me, there are 3 rules to a good New York Sour: Egg White foam. Generous pour of red wine. Never ever stir the layers.

Method. Pour the whiskey, lemon juice, maple syrup and bitters into a co*cktail shaker. Stir the egg white with a fork to loosen it, then add it to the shaker. Shake really well to froth up the egg white.

In addition to the whiskey (rye or bourbon), fresh lemon juice, and simple syrup (or sugar) of a traditional whiskey sour, a New York Sour also includes red wine. The whiskey, lemon juice, and simple syrup are first shaken with ice in a co*cktail shaker, then strained into an ice-filled glass.

3oz Bourbon 1.5 oz Peach liqueur 1 oz lemon juice 1 oz lime juice 1 oz rosemary syrup** Ivory and Noire | Entertaining, co*cktails, Food, Tablescapes. co*cktails.

What is the taste of New York Sour? ›

The New York Sour co*cktail is a delightful concoction that expertly combines the richness of bourbon with the tanginess of citrus and the velvety texture of red wine. This unique blend of flavors creates a flawless balance that is sure to tantalize your taste buds.

New York Sour vs Boston Sour

It's essentially the same co*cktail but made with a float of dry red wine to top it all off. Some variations call for red wine in place of egg white, while others incorporate both techniques. I prefer the co*cktail made with both egg whites and red wine.

Store-bought liquid egg whites tend to be pasteurized, which you can absolutely use. However, it does tend to lose some volume.

The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today the egg is optional, and it's often more common to find bars serving Whiskey Sours without egg white.

In essence, though, the Stone Sour is a Whiskey Sour with added orange juice.

Both a whiskey sour and an old-fashioned co*cktail are made with whiskey—and that's the only similarity really. A whiskey sour balances the whiskey with lemon juice and sugar or simple syrup, while an old-fashioned is stronger, more spirit forward, and made with bitters and a sugar cube.

The original Whiskey Sour (without egg white) was created around 1858 and has been one of the most popular co*cktails for over 150 years. Bartenders often add egg white for added texture which is technically known as a Boston Sour.