New York sour

The New York sour is a variation of the whiskey sour, distinguished by a float of dry red wine poured over the finished drink. The standard recipe calls for rye or bourbon whiskey, fresh lemon juice, and simple syrup, shaken with ice and strained into a rocks glass over fresh ice. The wine is then gently poured over the back of a spoon to create a distinct layer that floats on top.

The choice of wine is typically a dry red such as a Cabernet Sauvignon or a Merlot, though some bartenders use a fruity red like a Shiraz. The wine adds a subtle berry and tannin note that complements the whiskey and citrus. The drink is often garnished with a lemon twist or a cherry, though the garnish is not essential to the definition.

The New York sour is believed to have originated in the late 19th century, though its exact provenance is unclear. The first known reference appears in a 1908 issue of the New York Times, which mentions a "whiskey sour with a dash of claret" served at a bar in the city. Some historians suggest the drink was created by bartenders in New York to add sophistication to the classic sour, possibly influenced by the popularity of wine-based punches.

The name "New York sour" likely derives from the city where it was popularized, but it is also known by other names such as the "Continental Sour" or "Claret Sour." The drink fell out of favor during Prohibition but was revived in the late 20th century as part of the craft cocktail movement. Today, it is a staple in many cocktail bars and is often featured in cocktail books and competitions.

Several variations of the New York sour exist, each altering the base spirit or the wine float. Some recipes use bourbon instead of rye, which imparts a sweeter, rounder flavor. Others substitute the whiskey with a different spirit, such as brandy or rum, creating a drink that is sometimes called a "Boston sour" or "Jersey sour."

In some modern interpretations, the wine float is replaced with a port or a sherry, adding a richer, sweeter character. There is also a "New York Flip" that incorporates a whole egg, and a "New York Fizz" that adds soda water. The key element remains the wine float, which distinguishes these drinks from their base sour.

The New York sour has been praised by cocktail critics for its balance and visual appeal. It is often cited as an excellent introduction to whiskey cocktails for those who find straight whiskey too harsh, as the wine softens the spirit's edge. The drink has appeared in popular culture, including in the television series Mad Men, where a character orders one, and in various cocktail recipe books.

In 2019, the New York sour was featured in a New York Times article as one of the city's iconic drinks, and it has been the subject of competitive bartending challenges. Its enduring popularity is attributed to its simplicity and the dramatic presentation of the wine layer, which makes it a favorite for social media.

One lesser-known fact is that the New York sour may have been inspired by a similar drink called the "Claret Sour," which appears in Jerry Thomas's 1862 Bar-Tender's Guide. That recipe used a wine float, but with a different base spirit. Another obscure detail is that some early recipes called for the wine to be mixed into the drink rather than floated, a style that is now rare.

In terms of technique, the wine float is traditionally done with a bar spoon, but some bartenders use a pipette or a small pour spout to achieve a cleaner layer. The drink is also sometimes served in a coupe without ice, which changes the dilution and texture. Additionally, the choice of wine can dramatically alter the flavor: a high-tannin wine like a young Cabernet can make the drink more astringent, while a softer wine like a Pinot Noir yields a smoother result.

Float

A technique of layering a liquid on top of another, usually by pouring over the back of a spoon.

Rye whiskey

A type of whiskey made primarily from rye grain, known for its spicy and dry flavor.

Bourbon whiskey

An American whiskey made from at least 51% corn, with a sweeter, fuller body.

Simple syrup

A sweetener made by dissolving sugar in water, typically in a 1:1 ratio.