New York Sour
A visually striking variation of the classic Whiskey Sour. This pre-Prohibition cocktail tops the traditional mix of whiskey, lemon, and sugar with a float of dry red wine, adding a fruity depth and a beautiful crimson layer.
What it tastes like
The aroma is dominated by dark berries and oak from the wine float. On the palate, tart lemon and grainy whiskey notes provide a medium-bodied texture. The finish is dry and tannic, contrasting with the initial sweetness of the sugar.
Flavour profile
Ingredients
- Blended Whiskey2 oz
- Lemon Juice0.75 oz
- Sugar1 tsp
- Red Wine (Claret)0.5 oz
- Lemon1 slice
- Cherry1 whole
Preparation
- 1
Combine the blended whiskey, lemon juice, and sugar in a cocktail shaker.
- 2
Add ice to the shaker and shake vigorously until well-chilled and the sugar has dissolved.
- 3
Strain the mixture into a rocks glass filled with fresh ice.
- 4
Gently pour the red wine over the back of a bar spoon so it floats on top of the drink.
- 5
Garnish with a half-slice of lemon and a cherry.
Substitutions
- Blended WhiskeyRye Whiskey — Rye adds a spicier, more assertive character than blended whiskey.
- SugarSimple Syrup — Simple syrup integrates more quickly and provides a smoother texture than granulated sugar.
- Red Wine (Claret)Malbec — Using a Malbec adds more jammy fruit notes and a deeper purple color.
- Lemon JuiceLime Juice — Lime juice creates a sharper acidity and a slightly tropical profile.
Variations
Greenwich Sour
Include egg white during the shake to create a silky foam layer beneath the wine float.
Port Sour
Swap the red wine float for Ruby Port to add a richer sweetness and higher viscosity.