New York Sour cocktail

Difford's Guide
User Rating (11 ratings)

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 Sugar syrup (rich) 2 sugar to 1 water
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.

Nutrition:

There are approximately 223 calories in one serving of New York Sour cocktail.

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