New York Sour

New York Sour is a striking whiskey cocktail with a silky foam, bright lemon acidity, and a velvety red wine layer floating on top. The result is tart, warming, and beautifully balanced, with spicy rye depth and a dry fruity finish.

Safety Warning

This recipe contains raw egg white, which may pose a food-safety risk for pregnant people, young children, older adults, and anyone immunocompromised. Use pasteurised egg white if needed, and consume immediately.

Nutrition · per serving

170kcal

1.8gProtein

10.2gCarbs

0.1gFat

0.1gFiber

2 servings

Ingredients

8 items

Whiskey sour base

rye whiskey100 ml

fresh lemon juice50 ml

simple syrup (1:1)30 ml

egg white30 ml

ice cubes200 g

Red wine float

dry red wine30 ml

To serve

ice cubes120 g

lemon peel2 strips

Tips

•Use a bold, peppery rye and a dry, fruit-forward red wine such as Shiraz, Malbec, or Cabernet Sauvignon for the best contrast.
•If you prefer not to use raw egg white, substitute pasteurised egg white for a safer but equally foamy result.
•For a cleaner float, pour the wine very slowly over a bar spoon held just above the foam.
•Fresh lemon juice is essential; bottled juice makes the drink taste flat and harsh.

Steps

1
Chill 2 rocks glasses if possible. Fill each glass with the ice cubes for serving so the drink stays cold while you mix.
120 g ice cubes
2
Add the rye whiskey, fresh lemon juice, simple syrup (1:1), and egg white to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.
100 ml rye whiskey50 ml fresh lemon juice30 ml simple syrup (1:1)30 ml egg white
3
Add the ice cubes to the shaker and shake hard again for 10-15 seconds, until the shaker is very cold and the drink is well chilled and slightly frothy.
200 g ice cubes
4
Strain evenly into the prepared glasses over the fresh ice. Aim for a smooth foam cap on top.
120 g ice cubes
5
Slowly pour the dry red wine over the back of a spoon so it floats on the surface in a distinct red layer. Use about half in each glass.
30 ml dry red wine
6
Express the lemon peel over each drink to release the oils, rub it lightly around the rim, and garnish. Serve immediately.
2 strips lemon peel

Origin & History

The New York Sour is a classic American whiskey sour variation distinguished by its dramatic red wine float. It likely emerged in the late 19th century and has also appeared under older names such as the Continental Sour, reflecting the long tradition of combining citrusy sours with wine.

american cocktail rye-whiskey classic sour red-wine intermediate

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Chill 2 rocks glasses if possible. Fill each glass with the ice cubes for serving so the drink stays cold while you mix.

120 g ice cubes

Add the rye whiskey, fresh lemon juice, simple syrup (1:1), and egg white to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.

100 ml rye whiskey50 ml fresh lemon juice30 ml simple syrup (1:1)30 ml egg white

Add the ice cubes to the shaker and shake hard again for 10-15 seconds, until the shaker is very cold and the drink is well chilled and slightly frothy.

200 g ice cubes

Strain evenly into the prepared glasses over the fresh ice. Aim for a smooth foam cap on top.

120 g ice cubes

Slowly pour the dry red wine over the back of a spoon so it floats on the surface in a distinct red layer. Use about half in each glass.

30 ml dry red wine

Express the lemon peel over each drink to release the oils, rub it lightly around the rim, and garnish. Serve immediately.

2 strips lemon peel