|2 fl oz||Bourbon whiskey|
|1 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Pasteurised egg white (optional)|
|1⁄2 fl oz||Claret red wine|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern
A classic bourbon-based Whiskey Sour made more interesting – both visually and in flavour by the addition of a float of red wine.
Egg white is not classically used in a New York Sour but some prefer this drink with the mouthfeel and change of appearance egg white imparts.
British bartenders may prefer the following formula based on UK measures:
50 ml Bourbon whiskey
25 ml Lemon juice
12.5 ml Sugar syrup (2:1)
1 dash Angostura bitters
12.5 ml Egg white (optional)
12.5 ml Claret red wine
Thought to have been first made in the 1880s by a bartender in Chicago, this drink was originally named the Continental Sour and then Southern Whiskey Sour, also masquerading as a Brunswick Sour and Claret Snap before becoming best known as the New York Sour, probably after a bartender in Manhattan started serving the drink and made it popular.
For a detailed history of the Sours family of cocktails see our Sours cocktails page.