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The New York Sour is a delicious spin on the classic Whiskey Sour. If you’re a bourbon lover who loves a citrusy and refreshing cocktail with a unique fruity twist, look no further than the New York Sour!
Table of Contents
Brief History
The original Whiskey Sour appeared in 1862 in Jerry Thomas’ How to Mix Drinks. This cocktail did not contain egg whites. The introduction of egg whites came a little later and is often referred to as a Boston Sour, by some purists.
Building on the Whiskey Sour is the New York Sour, a modern-day variation with a float of dry red wine to top off the classic sour. The exact origin of this variation is somewhat murky, but it is believed to have originated in Chicago in the 1880s, and later popularized in New York. Some variations call for red wine in place of egg white, while others incorporate both techniques. I prefer the cocktail made with both egg whites and red wine.
It’s a nice blend of complexity and silky smooth texture. The Whiskey Sour has also sparked several other popular variations such as the Tequila Sour, Negroni Sour, Pisco Sour, and Amaretto Sour.
Looking for more delicious classic whiskey cocktails? Try the Sazerac, Improved Whiskey Cocktail, and Brown Derby cocktail!
Ingredient Notes & Substitutions
- Bourbon: I like Elijah Craig or Larceny for this cocktail, however your favorite bourbon should work just fine.
- Fresh lemon juice: always use fresh lemon over concentrate. Use a citrus squeezer for easy juicing. If you don’t have fresh lemons, I prefer ReaLemon juice.
- Simple syrup: a cocktail sweetener made with a 1:1 blend of sugar and water. It’s really easy to make simple syrup at home in minutes.
- Egg white: egg white provides the silky frothy head. If you’re unsure of using raw eggs, try pasteurized eggs or liquid pasteurized egg whites. For a vegan alternative, substitute 1 ounce of aquafaba (chickpea water from a can of chickpeas). It’s flavorless and can be treated the same way as egg white.
- Dry red wine: dry fruity wines such as Zinfandel, Chianti, or Bordeaux work well with this cocktail.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Cocktails with egg white should be shaken first without ice (dry shake) and then again with ice afterward. A dry shake helps break down the proteins in the egg white, resulting in a creamier and frothier texture with a thick head of foam.
- Always double-strain shaken cocktails through a fine mesh strainer. This removes tiny ice chips and also aerates the egg whites.
- Chill your glasses ahead of time in the freezer to keep your drinks cooler for longer. This is one of my favorite tricks in the summer.
- Shaking with larger ice cubes or ice chunks will prevent the ice from breaking down and producing small ice chips. This makes straining easier and enhances egg white foam and head retention.
- Use a speed pourer to float the red wine. This will help to precisely pour the wine over a spoon. Place your finger over the air intake hole to slow the flow of wine.
The Importance of Dry Shaking Egg Whites
Dry shaking is a technique of shaking cocktail ingredients with no ice. Dry shaking egg white will help break down the proteins in the egg and make it foamier and silky smooth. If you shake with ice first and only, it tends to dilute the egg whites and make them more watery.
Any cocktail with egg white should be shaken aggressively for a solid 20-30 seconds to whip up the egg, otherwise, it defeats the purpose.
Once the egg whites are frothy, add ice, give the cocktail a vigorous few shakes to chill, and strain into your glass over ice. The egg white will float on the surface yielding a nice foamy crown.
More Whiskey Cocktails
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
New York Sour Cocktail
Ingredients
- 2 ounces bourbon
- 3/4 ounce lemon juice
- 1/2-3/4 ounce simple syrup
- 1 egg white, or 1-ounce pasteurized liquid egg white
- Dry red wine, Zinfandel, Chianti, Bordeaux
- Brandied cherry, for garnish
Instructions
- Dry shake first: in a shaker, combine bourbon, lemon juice, simple syrup, and egg white. Shake vigorously, without ice, for 20 seconds. A dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture.
- Add ice and shake for an additional 5-7 seconds.
- Double strain into a chilled old-fashioned glass over fresh ice.
- Slowly pour the red wine over the back of a spoon to carefully float it on top of the drink. Use a speed pourer for easier floating!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Step one says: “Combine all ingredients…”
I believe you mean all except the wine and cherry.