|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|
|3⁄4 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.
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.
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.