Classic Sour

New York Sour

Name: New York Sour
Total time: 2 min
Ingredients: 50 ml Bourbon; 25 ml Fresh Lemon Juice; 20 ml Simple Syrup (1:1); 20 ml FOAMY WHITES; 15 ml Dry Red Wine

The New York Sour builds on the Whiskey Sour by finishing the drink with a carefully floated layer of red wine. The result is a cocktail that combines bright citrus, bourbon richness and subtle tannins in one of the most visually recognisable classic sours.

New York Sour served in a rocks glass with a layered red wine float over bourbon and a dense white foam, photographed on a warm off-white surface.

Glass: Rocks Glass
Ice: Large fresh ice cubes
Difficulty: Easy
Technique: Single shake · Standard strain · Wine float

Ingredients

50 mlBourbon
25 mlFresh Lemon Juice
20 mlSimple Syrup — 1:1
20 mlFOAMY WHITES
15 mlDry Red Wine

Method

01Shake all ingredients except the wine with large ice cubes.
02Strain over fresh large ice cubes into a rocks glass.
03Carefully float the red wine across the surface.
04Serve immediately.

Build

Glassware: Rocks Glass
Ice: Large fresh ice cubes
Garnish: Dry red wine float
Technique: Single shake · Standard strain · Wine float

Tasting notes

Rich
Balanced
Silky
Wine Finish

Family: Sour

Origin

Era: Late 19th century
Place: —

The New York Sour appeared during the late nineteenth century and remains one of the best-known variations of the Whiskey Sour. Its distinctive red wine float gives both visual elegance and additional complexity.

Bartender notes

Choose a dry, fruit-forward red wine with restrained tannins.
Pour the wine slowly over the back of a bar spoon to create a clean float without disturbing the foam.

FOAMY WHITES Note

FOAMY WHITES creates a stable foam capable of supporting the wine float while preserving the cocktail's clean layered presentation.