New York Sour cocktail

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 222 calories in one serving of New York Sour cocktail.

Times, Seasons & Occasions

New York Sour cocktail image

Serve in an

Old-fashioned glass

Garnish:

Lemon zest twist

How to make:

SHAKE all but red wine with ice and strain ice-filled glass. DRIZZLE red wine around the surface of the drink.

2 fl oz Bourbon whiskey
1 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Giffard Sugar Cane Syrup
1 dash Angostura Aromatic Bitters
1/2 fl oz Pasteurised egg white (optional)
1/2 fl oz Claret red wine
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AKA:

Brunswick Sour; Chicago Sour; Claret Snap; Continental Sour; Southern

Review:

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

Variant:

Brunswick (a rye Whiskey Sour with a red wine float but with no egg white); Greenwhich Sour (a rye whiskey sour with egg white and a red wine float).

History:

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.

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