New York has a knack for adopting everything from fashion to food to people, and molding each into its own particular blend of outrageous, sophisticated and neurotic. Such is the case with the New York Sour, a relatively common variation on the frothy whiskey classic that, up until the early 20th century, flew under several aliases, including the Continental Sour and the Southern Whiskey Sour. What separates this drink from a regular sour is the addition of a red wine float, transforming the unassuming sour into this Technicolor fog-lifter of a cocktail.
New York Sour
The Whiskey Sour's wine-soaked sister.
- 2 ounces rye or bourbon
- 1 ounce lemon juice
- 1 ounce simple syrup (1:1, sugar:water)
- 1/4 ounce red wine
- Add whiskey, lemon juice and simple syrup to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a rocks glass.
- Gently drizzle red wine over the back of a bar spoon to create a float atop the cocktail.