• Rye or bourbon whiskey
  60 ml (2 oz)

  Choose your favorite; rye for spice, bourbon for sweetness
• Fresh lemon juice
  25 ml (0.75 oz)

  Always freshly squeezed for the best flavor
• Simple syrup
  25 ml (0.75 oz)

  1:1 sugar to water; adjust to taste
• Red wine (dry, fruity style like Malbec or Shiraz)
  15 ml (0.5 oz)

  Floated on top
• Ice
  1 handful

  For shaking and serving

• Cocktail shaker
• Jigger
• Strainer
• Bar spoon
• Old-fashioned glass

1. 1

   Add the whiskey, fresh lemon juice, and simple syrup to a cocktail shaker.

2. 2

   Fill the shaker with ice, cover, and shake vigorously for about 15 seconds until well chilled.

3. 3

   Strain the mixture into a rocks (old-fashioned) glass filled with fresh ice.

4. 4

   Slowly pour the red wine over the back of a bar spoon so it floats on top, creating a dramatic two-tone effect.

5. 5

   Serve immediately and enjoy the beautiful layers before giving it a gentle stir to blend the flavors.

• Striking visual contrast with the red wine float
• Perfect balance of sweet, sour, and rich flavors
• Easy to tweak to personal taste (different whiskeys, wines, or sweeteners)
• Elegant yet approachable—impresses novices and connoisseurs alike
• Refreshing and satisfying, great year-round

The New York Sour was first crafted in the late 19th century, likely in Chicago before taking New York by storm (hence the name). Bartenders began floating red wine atop a classic Whiskey Sour, adding not only visual flair but also a subtle, fruity complexity. This clever addition quickly became a hit in the bustling bars of New York City and has been a staple of cocktail menus ever since.