New York Sour cocktail

Difford's Guide
User Rating



Old-fashioned glass
Measuring jigger


224 calories

Styles & Flavours

Times, Seasons & Occasions

New York Sour cocktail image


Lemon zest twist

How to make:

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

2 fl oz Bourbon whiskey
1 fl oz Freshly squeezed lemon juice
12 fl oz Giffard Sugar Cane Syrup
1 dash Angostura Aromatic Bitters
34 fl oz Claret red wine


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.

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