New York Sour Cocktail Recipe

I love making cocktails at home, and honestly, one of my favorites is the New York Sour. It takes the classic whiskey sour and then, just when you think it’s done, adds a smooth red wine float right on top.

The New York Sour is a simple cocktail you can whip up with just a handful of ingredients. It looks impressive and, more importantly, tastes super refreshing.

When I first tried it, I was genuinely surprised by how much that wine layer changed the whole vibe. The whiskey gives you that familiar warmth, lemon juice brings in some brightness, and the wine—well, it adds this fruity depth I didn’t expect.

It really feels like something you’d get at a fancy bar, but you can totally make it in your own kitchen with minimal fuss.

If you’re into cocktails that balance sweet, sour, and bold flavors, this one’s definitely worth learning. Once you know the recipe, you’ll see why it’s stuck around for so long.

New York Sour Cocktail Recipe

I keep coming back to the New York Sour because it blends the bold taste of whiskey with tart lemon and that smooth, eye-catching layer of red wine. The drink always looks impressive, but honestly, it’s pretty easy to pull off at home if you’ve got the basics.

Equipment

Before I start, I like to set out all my tools. A cocktail shaker is a must, especially since you need to shake the egg white or aquafaba hard to get a good foam.

A jigger helps me measure everything out so the flavors stay balanced.

• Cocktail shaker
• Hawthorne strainer
• Jigger (1 oz and 2 oz)
• Bar spoon
• Rocks glass or old fashioned glass
• Fine mesh strainer (optional for extra smoothness)

I usually go for a rocks glass because it’s just the right size for this drink over ice. The bar spoon comes in handy for floating the wine without mixing it in.

Sometimes, if I’m feeling picky, I’ll double strain with a mesh strainer for a silkier finish.

Ingredients

The flavor balance here really comes from mixing whiskey, citrus, and a bit of sweetness. I tend to reach for bourbon like Buffalo Trace when I want a rounder flavor, but if I’m after more spice, rye whiskey is the way to go.

• 2 oz bourbon or rye whiskey
• 1 oz fresh lemon juice
• 3/4 oz simple syrup
• 1 egg white or 1 oz aquafaba
• 1/2 oz dry red wine (such as Shiraz or Malbec)
• 2 dashes Angostura bitters (optional)
• Ice cubes

Egg white gives you that classic silky foam, but aquafaba is my go-to if I want to keep things vegan. A dry red wine like Malbec or Shiraz floats nicely and brings a fruity edge.

Instructions

I always start with a dry shake—no ice—just to get the foam going. This step is actually pretty important if you want that nice frothy top.

After that, I’ll add ice and shake it again to chill everything down.

• Add whiskey, lemon juice, simple syrup, and egg white (or aquafaba) to shaker.
• Dry shake for 10–15 seconds.
• Add ice and shake again until chilled.
• Strain into a rocks glass filled with ice.
• Slowly pour red wine over the back of a bar spoon to float.
• Add 1–2 dashes of Angostura bitters if you’re in the mood.

The layered look is always a crowd-pleaser, with the dark wine sitting above that pale, foamy layer. Just pour nice and slow so you don’t mix the layers too much.

Notes

Personally, I think bourbon makes the drink a bit sweeter and rounder, while rye whiskey gives it a sharper, spicier kick. It really depends on what you’re in the mood for.

Fresh lemon juice makes a big difference—bottled just doesn’t cut it for me. If I want things a little sweeter or more tart, I’ll adjust the simple syrup up or down.

Occasionally, I’ll garnish with a twist of lemon peel or maybe a sprinkle of nutmeg. Sometimes herbs work, but usually I keep it straightforward.

If raw egg isn’t your thing, aquafaba is a solid substitute. The foam turns out almost exactly the same, so you’re not missing out.

Tasting Notes

When I take my first sip of a New York Sour, it’s the balance that gets me—the bold whiskey playing off the bright lemon. The drink kicks off with that classic whiskey sour tang, but then the red wine float swoops in and changes the whole finish.

Honestly, the wine gives the cocktail this gentle fruitiness I didn’t expect. It takes the sharp edge off the citrus and kind of melts into the oak notes from the whiskey.

It ends up feeling a little richer than your standard sour cocktail.

If I compare it to a southern whiskey sour—which, let’s be real, is usually sweeter—the New York Sour definitely leans tart.

The wine keeps things from getting too sharp, but the drink never feels heavy or overdone.

Some folks call this a continental sour, and I get it. The way the alcohols mingle, it’s familiar but also just different enough from your usual whiskey sour.

Honestly, those layers make every sip a little adventure. I kind of love how the flavor shifts as the wine and whiskey start to blend together over time.