Skip to content
Spirlix
Log in Sign up
All cocktails New York Sour

Log in to see whether your bar can pour this

New York Sour

4th July and Independence Day · Autumn/fall · Citrusy

4.5 243 ratings

Ingredients

2 oz Bourbon whiskey
1 oz Lemon juice
1/2 oz Sugar syrup 'rich' (2:1)
1 dash Aromatic bitters
1/2 oz Egg white (pasteurised)
1/2 oz Claret wine

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE first 5 ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice) to emulsify.
  3. 5 FINE STRAIN into ice-filled glass.
  4. 6 DRIZZLE red wine around the surface of the cocktail.

Garnish

  1. 7 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

15.8% alc./vol. · 1.6 standard drinks · 223 calories

History

A classic bourbon Whiskey Sour, made more interesting visually and in flavour by a float of red wine. Egg white is not traditional but adds preferred mouthfeel and appearance. British measures suggest: 50ml Bourbon, 25ml Lemon Juice, 12.5ml Sugar Syrup (2:1), 1 dash Angostura, 12.5ml Egg White (optional), 12.5ml Claret.

The origins of this drink are thought to date back to the 1880s, with a bartender in Chicago. Initially called the Continental Sour, it was also known as the Southern Whiskey Sour, Brunswick Sour, and Claret Snap before gaining its most common name, the New York Sour. This change likely occurred after a Manhattan bartender began serving it and increased its popularity. The name New York Sour first appeared in print in the 1934 Mr. Boston Bartender's Guide. The history of the Sours family of cocktails and more recipes are discussed.

Also known as Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern